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Green Gazpacho is a refreshing chilled soup made with ripe green or yellow tomatoes, perfect for those hot days when you don’t feel like cooking! I enjoy preparing this delightful soup using my favorite Green Zebra Tomatoes, green peppers, cucumbers, and avocado!
PIN Green Gazpacho to try it later!
Green Gazpacho is a favorite summer recipe of mine, especially during hot weather. I love using the Green Zebra Tomatoes from my garden to create this chilled soup. I once even planted two Green Zebra tomato plants just to make more recipes with this wonderful tomato!
You can make this delicious soup with any variety of green or yellow tomatoes that are ripe. It’s a fantastic way to cool off when the heat becomes unbearable!
I instantly fell in love with Green Gazpacho the first time I made it and have been making it almost every summer since then! If you have green or yellow tomatoes and the weather is sweltering, I highly recommend trying out this favorite chilled summer soup.
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or use the JUMP TO RECIPE link at the top of the page to go directly to the complete recipe with ingredient amounts.)
- large garlic cloves
- fresh-squeezed lemon juice (I used my fresh-frozen lemon juice)
- green pepper
- cucumber
- Green Zebra tomatoes, or other tomatoes that are green or yellow when they ripen
- avocados
- sea salt to taste
- Green Tabasco Sauce to taste
What are Green Zebra Tomatoes?
I have a special fondness for Green Zebra Tomatoes. When ripe, they are green with golden stripes and have a slightly tangy flavor compared to other tomato varieties. Whether they are considered heirloom tomatoes or not is up for debate, but to me, they are simply delicious!
What is Green Gazpacho?
Green Gazpacho is a variation of the traditional Spanish chilled tomato soup called Gazpacho. Upon trying Gazpacho for the first time with some friends, I was amazed by how delicious it was. I later had the opportunity to taste it in Spain, where it was even more exceptional! Green Gazpacho is essentially Gazpacho made with green or yellow tomatoes.
Can you make Green Gazpacho without Green Zebra Tomatoes?
If you can’t find Green Zebras at the Farmers Market or if you don’t grow them yourself, you can still make this chilled soup with any flavorful green or yellow tomato. The addition of green pepper will ensure that the soup retains its green color even with yellow tomatoes.
How do I make Gazpacho that’s low-carb and gluten-Free?
Traditional Gazpacho contains bread, but I skip this ingredient to reduce carbs and make it gluten-free. While tomatoes do contain some carbs, this carb-conscious Gazpacho recipe includes other low-carb ingredients and is meant to be consumed in moderation.
How low in carbs is the Green Gazpacho?
This delicious Gazpacho made with green peppers, cucumbers, green tomatoes, and avocado contains only about 9 net carbs per serving.
How to Make Green Gazpacho:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or use the JUMP TO RECIPE link at the top of the page to go directly to the complete recipe.)
- The first photo shows how Green Zebra Tomatoes develop more gold colors when they ripen. Use tomatoes at their ripest for the best flavor!
- Chop one large cucumber and a green bell pepper.
- Combine minced garlic, lemon juice, bell pepper, and cucumber in a food processor and process until mostly chopped.
- Use six Green Zebra Tomatoes or any green or yellow tomatoes, chop them up, and also prepare two avocados.
- Add the chopped tomatoes and scooped-out avocado to the food processor and blend until desired consistency is achieved.
- Season with Green Tabasco Sauce and sea salt, blend again, and adjust seasoning to taste.
- Optionally, garnish with chopped cucumbers and chill the Gazpacho for a few hours before serving.
More Recipes to Make When It’s too Hot to Cook:
Ingredients
- 5 large garlic cloves, minced (or less if you’re not a big garlic fan)
- 1/4 cup fresh squeezed lemon juice
- 1 green pepper, seeds removed and coarsely chopped
- 1 large cucumber, chopped (plus more for garnish if desired)
- 6 Green Zebra tomatoes (see notes)
- 2 avocados
- sea salt to taste
- Green Tabasco Sauce to taste (see notes)
Instructions
- Chop garlic and squeeze lemon juice. Remove seeds from green bell pepper and coarsely chop. Chop cucumbers.
- Put garlic, lemon juice, green bell pepper, and cucumber into a food processor fitted with a steel blade and process until the mixture is mostly chopped. (This will take a minute or two.)
- While the mixture chops, cut up tomatoes and cut avocados in half and remove the seeds.
- Once the peppers and cucumbers are chopped, add the diced tomatoes and scooped-out avocado flesh to the food processor and process for about 1 minute more, or until the mixture reaches your desired consistency. (I prefer it slightly chunky.)
- Add sea salt and Green Tabasco Sauce, starting with about 1 tsp of each, blend for a few seconds, then taste to adjust saltiness and spiciness. (I used a bit more than a teaspoon of each, as I enjoy strong flavors.)
- Transfer Gazpacho to a glass or plastic container and chill in the fridge for a few hours to enhance flavors.
- Serve cold, garnished with finely chopped cucumber if desired.
Notes
Use other ripe green or yellow tomatoes if you don’t have Green Zebras.
I prefer Green Tabasco Sauce, but any green jalapeno sauce will work.
This soup can be stored in the fridge for several days, but it’s so tasty that it probably won’t last long!
Recipe created by Kalyn after her love for Gazpacho and Green Zebra tomatoes.
Nutrition Information
Yield
5
Serving Size
1
Amount Per Serving
Calories 172Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 0mgSodium 156mgCarbohydrates 17gFiber 8gSugar 6gProtein 4g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.