Gazpacho Verde with Avocado and Basil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A creamy green gazpacho combining avocado, cucumber, and fresh basil for a smooth, vibrant chilled soup. This spanish (vegan, gluten free) ready in about 15 minutes pairs medium ripe avocados, medium (about 16 oz) english cucumber, medium green bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 6 Spanish cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Peel and pit 2 ripe avocados, peel 2 medium English cucumbers, and chop into chunks. Core and seed 1 medium green bell pepper and chop coarsely.
  2. Step 2: In a blender, combine avocado, cucumber, green bell pepper, 2 chopped green onions, 1/2 cup packed fresh basil leaves, and 1 small seeded jalapeño pepper if using.
  3. Step 3: Add 3 tbsp fresh lime juice, 1/4 cup extra virgin olive oil, 3/4 cup cold water, 1 tsp sea salt, and 1/4 tsp freshly ground black pepper to the blender. Blend until very smooth and creamy, about 1 minute.
  4. Step 4: Transfer the gazpacho verde to a container, cover, and refrigerate for at least 2 hours until cold and flavors meld.
  5. Step 5: Stir well before serving and garnish with a few basil leaves or a drizzle of olive oil for an elegant finish.

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Frequently asked questions

How long does Gazpacho Verde with Avocado and Basil take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Gazpacho Verde with Avocado and Basil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium ripe avocados from drying out.

Can I substitute ingredients in Gazpacho Verde with Avocado and Basil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Gazpacho Verde with Avocado and Basil for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Gazpacho Verde with Avocado and Basil vegan?

Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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