Gazpacho Verde with Avocado and Basil

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A creamy green gazpacho combining avocado, cucumber, and fresh basil for a smooth, vibrant chilled soup. This spanish-inspired 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.

★ 4.5 (13 ratings) 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.

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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