Green Gazpacho

Green Gazpacho

5 Reviews
From: EatingWell Magazine July/August 1993

Forget the tomatoes—this green gazpacho is full of cucumber, green bell pepper, green grapes and lots of fresh herbs.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 4 slices firm-textured white bread, crusts removed
  • 2 cloves garlic, peeled
  • 1/4 cup fresh parsley leaves
  • 1/4 cup fresh cilantro leaves
  • 1/2 cup coarsely chopped scallions, (4 scallions)
  • 1 cucumber, peeled, seeded and chopped
  • 1 green pepper, seeded and chopped
  • 8 ounces seedless green grapes, cut in half (1 cup)
  • 1 stalk celery, chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons lemon juice
  • 1 tablespoon white-wine vinegar
  • 3/4 cup nonfat plain yogurt
  • 1 cup reduced-sodium chicken broth
  • Salt & freshly ground pepper, to taste
  • 1/4 ripe avocado, peeled and cut into cubes for garnish


  • Active

  • Ready In

  1. Cover bread with water in a small bowl, and let stand for 5 minutes. Remove bread and squeeze out excess moisture.
  2. Combine the moistened bread, garlic, parsley and cilantro in a food processor or blender; puree until smooth. Set aside about one-third of the scallions, cucumber, bell pepper and grapes. Add the remaining scallions, cucumber, bell pepper and grapes to the food processor, along with celery, cumin, coriander, cayenne, lemon juice and vinegar; process until smooth. Transfer the mixture to a large bowl and stir in yogurt, broth and the reserved scallions, cucumber, bell pepper and grapes. Season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour. Garnish each portion with avocado cubes.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days. Garnish with avocado just before serving.

Nutrition information

  • Per serving: 82 calories; 0 g fat(0 g sat); 2 g fiber; 17 g carbohydrates; 4 g protein; 41 mcg folate; 1 mg cholesterol; 10 g sugars; 526 IU vitamin A; 26 mg vitamin C; 89 mg calcium; 1 mg iron; 175 mg sodium; 339 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 starch, 1 1/2 vegetable

Reviews 5

May 05, 2014
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By: EatingWell User
I adore everything about this Green Gazpacho....... oh yummm, yummm, yummm!!! And what photo, I could only eat, not pause for a picture of it.... gone way too fast.
July 27, 2012
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By: EatingWell User
Delicious and healthy I am not a big cucumber fan so I substituted edamame instead. Pros: Easy to make, full of good non-processed food, filling!
July 06, 2010
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By: EatingWell User
I loved the base--only substituted two jalapenos (without ribs and seeds for a mild taste) for the green bell which to me is usually too bitter. I used Greek 0-¦ yogurt and white pepper instead of cayenne which is yummy but I didn't want any red glow at all, just the white and green combo! Delish!
July 04, 2010
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By: EatingWell User
Easy to make but untasty
April 13, 2010
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By: tammystillwater
Loved this! Easy to make, deceptively filling, super healthy!