Gazpacho Verde with Avocado and Basil

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A creamy green gazpacho combining avocado, cucumber, and fresh basil for a smooth, vibrant chilled soup. This Spanish recipe (vegan, gluten free), ready in about 15 minutes, pairs ripe avocados, english cucumber, and green bell pepper for a weeknight-friendly dinner. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" 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

2 medium ripe avocados
2 medium (about 16 oz) english cucumber
1 medium green bell pepper
2 stalks green onion, chopped
1/2 cup packed fresh basil leaves
3 tbsp fresh lime juice
1/4 cup extra virgin olive oil
3/4 cup cold water
1 tsp sea salt
1/4 tsp freshly ground black pepper
1 small jalapeño pepper, seeded (optional for spice)

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Instructions

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.
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.
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.
Step 4: Transfer the gazpacho verde to a container, cover, and refrigerate for at least 2 hours until cold and flavors meld.
Step 5: Stir well before serving and garnish with a few basil leaves or a drizzle of olive oil for an elegant finish.