Go Back
–+ servings
Two celadon crackle bowls of green gazpacho with microgreens and lime zest on light wood — green glow gazpacho.
Raw Food Feast Recipes by Mirjam Henzen

Green Glow Gazpacho (Cucumber Avocado Cold Soup — Raw, Vegan, Oil-Free)

Green Glow Gazpacho is a raw vegan cucumber avocado cold soup that takes five minutes and somehow tastes like a meal you'd order at a Mediterranean cafe. Silky from avocado, bright from lime, layered with fresh basil and mint — and built around one technique: blend, chill, top, eat. Perfect for the hottest summer days when the kitchen needs to stay cool and the body wants something cooling, hydrating, and genuinely filling.
Print Recipe Pin Recipe
Prep Time 5 minutes
Chill Time 30 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish, Soup
Cuisine: Raw Food Cuisine
Calories: 135
Ingredients Equipment Method Nutrition Notes

Ingredients
 

  • 2 large english cucumbers (400 g) peeled, roughly chopped
  • 1 large avocado
  • 2 cups baby spinach (60 g)
  • ½ cup fresh basil leaves
  • ¼ cup fresh mint leaves
  • 1 garlic clove
  • juice of 2 limes (4 tbsp/60 ml)
  • 1 tbsp tahini
  • ½ fleur de sel
  • 1 cup filtered water (235 ml)
Topping
  • microgreesn to taste
  • lime zest to taste
  • basil chiffonade to taste
  • hemp seeds to taste

Equipment

Method
 

  1. Peel and roughly chop the cucumbers.
  2. Add all ingredients except the water to a high-speed blender.
  3. Blend on high until completely smooth.
  4. With the blender running, drizzle in the cold filtered water gradually until you reach your preferred consistency. You may not need all of it.
  5. Taste and adjust — more lime for brightness, more fleur de sel for depth.
  6. Chill in the fridge for at least 30 minutes.
  7. Serve in chilled bowls, topped with microgreens, microplaned lime zest, basil chiffonade, and hemp seeds.

Nutrition

Calories: 135kcalCarbohydrates: 12gProtein: 3gFat: 9gFiber: 4.5g

Notes

The chill is not optional — cold gazpacho tastes like a different soup than room-temperature gazpacho. Even 30 minutes makes a noticeable difference. Overnight is even better for the flavors to marry.
Raw garlic is sharper than cooked. One clove is enough to carry the whole pot — if you double the recipe, you do not need to double the garlic.
Store in an airtight container in the fridge for up to 2 days. The avocado keeps the soup bright for the first 48 hours. Freeze in glass jars (leave room for expansion) for longer storage.
Leftover gazpacho makes an excellent dressing — thin a little with extra lime and drizzle over a chopped salad, or use as a dip for raw veggie sticks. It's also beautiful frozen into ice cubes and dropped into water on a hot afternoon.

Tried this recipe?

Let us know how it was!