Green gazpacho
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Serves:     people
Notes from Anna

This delicious avocado, peppers & cucumber version of the traditional cold Spanish soup is a stunning make-ahead starter & great source of vitamins, minerals, fibre and healthy fats.

You can make the gazpacho up to a couple of hours ahead but don’t forget to adjust the seasoning just before serving as flavours lose a bit of their potency in cold dishes.



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  1. Wash and halve the peppers, remove the seeds and cut into large chunks. Wash, deseed and finely chop the chilli. Top and tail the spring onions and finely slice. Peel and crush the garlic clove. Wash and roughly dice the cucumber - reserve some chopped cucumber for serving. Halve, stone and slice the avocado.
  2. Put all the vegetables in a blender and add the lime juice, yogurt, paprika and vinegar. Season with a large pinch of salt and a generous grinding of black pepper and blitz for a few minutes to a creamy consistency.
  3. Chill for at least 1 hour before serving.
  4. Before serving, adjust the seasoning with a little more sea salt and black pepper. Spoon the gazpacho into small glasses or cups and decorate with a few chopped pieces of cucumber and a marigold flower.

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