Why You’ll Love This Recipe

This Spicy Green Goddess Gazpacho is the perfect dish to make when the weather heats up! It’s a vibrant, refreshing soup that’s packed with fresh ingredients, offering a creamy yet light texture. Blended with coconut milk, cucumbers, and avocado, it also carries a tangy, herbal kick from cilantro and lemon, with a hint of heat from serrano chili. Whether you’re looking for a savory snack or a quick lunch, this chilled gazpacho will keep you cool and satisfied. Plus, it’s quick to make—no cooking required!

Ingredients

• 1/3 cup canned coconut milk (well-shaken)

• 1 English cucumber, mostly or completely peeled, roughly chopped

• 1 avocado, roughly chopped or sliced

• 1 cup fresh cilantro leaves (thin stems okay)

• 1/2 small shallot, chopped

• 1 small serrano chili, seeded and chopped

• 1 tablespoon sherry vinegar

• Zest from one small lemon

• 1 tablespoon lemon juice

• 1 teaspoon white miso

• 1 teaspoon kosher salt

• Extra virgin olive oil, optional

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Add all ingredients, except the olive oil, into a high-speed blender.

2. Blend on high for about 1 minute until smooth.

3. Check the consistency; if the soup is too thick, add a little olive oil while blending on medium speed to achieve the desired smoothness.

4. Taste and adjust seasoning if necessary, and chill for a few hours before serving.

Servings and Timing

• Servings: 4

• Prep Time: 15 minutes

• Total Time: 15 minutes

Variations

• Vegan Version: Choose a vegan miso to keep the dish fully plant-based.

• Gluten-Free Version: Omit the miso or use a gluten-free version, paying extra attention to the salt levels to replace the miso’s umami flavor.

• Spice Adjustments: You can swap the serrano pepper for a milder jalapeño or a spicier chili if you prefer more or less heat.

• No Coconut Milk: If you don’t have coconut milk, you can substitute with almond milk or any other non-dairy milk for a different flavor profile.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.

• Reheating: Since gazpacho is typically served chilled, it’s best enjoyed cold. If you prefer it at room temperature, allow it to sit out for a few minutes before serving.

FAQs

Can I make Spicy Green Goddess Gazpacho ahead of time?

Yes, this soup actually tastes even better when the flavors have had time to blend, so making it a few hours or even the day before is a great idea.

Is this gazpacho recipe vegan?

It can be vegan, but be sure to use a vegan miso paste to keep it fully plant-based.

Can I adjust the level of spice?

Yes! If you prefer a milder soup, use less serrano pepper or swap it out for a milder chili like jalapeño.

What if I don’t have coconut milk?

You can substitute coconut milk with almond milk or another non-dairy milk, but the flavor and texture may change slightly.

Can I make this soup spicier?

Absolutely! Add more serrano peppers or use a hotter chili to increase the heat level.

Can I freeze Spicy Green Goddess Gazpacho?

While this soup is best enjoyed fresh, you can freeze it in an airtight container for up to a month. However, the texture might change once thawed.

How can I make this soup thicker?

If you’d like a thicker consistency, blend in a little more avocado or a handful of ice cubes for added creaminess.

Is this soup gluten-free?

Yes, this soup is gluten-free if you omit the miso or use a gluten-free miso paste.

What can I serve with Spicy Green Goddess Gazpacho?

This gazpacho pairs beautifully with a light salad, crusty bread, or even grilled shrimp for a refreshing summer meal.

Can I use a regular cucumber instead of an English cucumber?

Yes, a regular cucumber works fine, but make sure to peel it first to avoid any bitterness.

Conclusion

Spicy Green Goddess Gazpacho is the ultimate summer soup: light, creamy, and bursting with fresh flavors. Whether you’re cooling off on a hot day or craving something healthy and refreshing, this chilled soup is sure to satisfy. Easy to make, packed with nutrients, and flexible to suit your preferences, it’s a recipe you’ll want to keep in your rotation all season long!