Green Gazpacho is a tasty chilled soup to make with Green Zebra Tomatoes, and this is perfect when it’s too hot to cook! And this tasty soup keeps the green theme going with cucumber and avocado!
PIN Green Gazpacho to try it later!
I’m excited to remind you about this delicious Green Gazpacho, and I love this chilled soup that uses the much loved Green Zebra Tomatoes that I grow every year. But you can make this tasty soup with any variety of green tomato, and this soup is a perfect way to cool off when the weather is just too HOT!
I loved this Green Gazpacho when I first made it, and today it seems like the perfect recipe to feature this week when there’s a heat wave hitting the U.S. with a vengeance!
And this year I planted TWO Green Zebra tomato plants so I can make plenty of recipes with this favorite tomato! If you have green or yellow tomatoes and the weather is making it too hot to turn on the stove, I hope you’ll try it this favorite chilled summer soup of mine.
What ingredients do you need for this recipe?
- large garlic cloves
- fresh-squeezed lemon juice (I used my fresh-frozen lemon juice)
- green pepper
- Green Zebra tomatoes
- sea salt to taste
- Green Tabasco Sauce (affiliate link) to taste
What are Green Zebra Tomatoes?
I’ve written a few times about my love for Green Zebra Tomatoes. Green Zebra is a tomato variety that’s green with golden stripes when it’s ripe, and it’s a bit more tangy in flavor than some tomato varieties. Wikipedia says there is some controversy about whether Green Zebras are an heirloom tomato, but I don’t care about that, I just think they’re delicious! And this amazing salad with fresh Mozzarella and Basil Vinaigrette is another way I love to eat my Green Zebras!
What is Gazpacho?
If you’ve never had Gazpacho, the chilled tomato soup that comes from Spain, you may be skeptical about whether a soup like this can really taste like anything special. I know I was, but when I first tried Gazapacho with some of my blogging friends, I was really blown away by how delicious it was. (If you want to use red tomatoes to make Gazpacho, you could try that recipe instead of this one, but I loved this version with Green Zebra tomatoes!)
Want a recipe for traditional Red Gazpacho?
If you don’t have green tomatoes or prefer traditional Gazpacho with red tomatoes, check out this delicious Gazpacho from Kalyn’s Kitchen!
How do I make Gazpacho that’s low-carb and gluten-Free?
Traditional Gazpacho has bread, but I make mine without any bread to make it lower in carbs and gluten-free. Of course tomatoes do have some carbs, but this carb-conscious gazpacho recipe also has cucumber, green pepper, and avocado, and it’s something you eat in relatively small amounts.
How to Make Green Gazpacho:
(Scroll down for complete recipe with nutritional information.)
- The first photo shows how Green Zebra Tomatoes get more gold colors when they are ripe. Use tomatoes at the peak of ripeness to make this soup if you can!
- Chop up one large cucumber and a green bell pepper.
- Put the minced fresh garlic, lemon juice, bell pepper, and cucumber into the food processor and process until it’s mostly chopped.
- I used six Green Zebra Tomatoes for this, but you could use any type of green or yellow tomatoes. (If you only have red tomatoes, I’d probably make this Gazpacho instead.)
- I chopped up the tomatoes and dug two avocados out of the fridge. (They were a little past their prime, which didn’t matter at all in a soup like this!)
- Add the chopped tomatoes and the scooped out avocado to the food processor and continue to process until it’s a finely blended as you’d like. (I like it just a little chunky, but mostly liquid.)
- Add the Green Tabasco Sauce (affiliate link) and sea salt and process for a few seconds. Then taste the Gazpacho to see if you’d like it a bit saltier or spicier. (I like it pretty strongly flavored.)
- I loved the crunch of a few cucumbers on top as a garnish for the soup, but that’s completely optional!
- Gazpacho is best when it’s chilled for a few hours or longer, but I couldn’t resist eating a little of this as soon as I made it.
More Recipes with Tomatoes and Cucumbers:
Tomato, Cucumber, and Radish Salad
Spicy Tomato-Cucumber Salad with Peperoncini
Tomato and Cucumber Salad with Mint and Feta
This Green Gazpacho with cucumber and avocado may be my new favorite thing to make with Green Zebra Tomatoes.
- 5 large garlic cloves, minced (or less if you’re not that much of a 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)
- 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 food processor fitted with 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.
- When you think peppers and cucumbers are chopped enough add the diced tomatoes and scooped-out avocado flesh to the food processor and process about 1 minute more, or until the mixture is as finely blended as you’d like it. (I like it slightly chunky.)
- Add the sea salt and Green Tabasco Sauce (affiliate link), starting with about 1 tsp. of each and blending for a few seconds, then tasting to see if it is salty and spicy enough for you. (I used a little more than a teaspoon of each, but I like strong flavors.)
- Put Gazpacho into a glass or plastic container and chill in the fridge for a few hours to develop flavors.
- Serve cold, garnished with a little bit of finely chopped cucumber if desired.
Use other ripe green or yellow tomatoes to make this if you don't have Green Zebras. I love Green Tabasco Sauce (affiliate link) but any green Jalapeno sauce will work.
This will keep in the fridge for several days, but it probably won’t last too long!
Recipe created by Kalyn after she got infatuated with Gazpacho and Green Zebra tomatoes.
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.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Green Gazpacho made with tons of healthful vegetables is a great choice for any phase of the original South Beach Diet, and also perfect for any other type of low-glycemic eating plans. Tomatoes are relatively high in carbs, but you could eat a small serving of this for low-carb eating plans since there are other ingredients with less carbs. I’d love this as a light summer lunch, but it would also be delicious as a starter soup for a dinner.
Find More Recipes Like This One:
Use the Tomato Recipes to find more ideas for tomatoes! Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was posted in 2011. It was updated with more information in 2019 and again in 2022.
23 Comments on “Green Gazpacho”
None of my Green Zebras have ripened still…is that abnormal? Are they really ripe, but I don't know it because they're green? (They still seem pretty hard.)
Hi Elisa! Sorry I am so slow to reply; just got home from a road trip for a family funeral. When I grew Green Zebras they were always slow to ripen, sometimes as much as 2 or 3 weeks after my other tomatoes. I do have this post which shows the color changes as the Green Zebra tomatoes ripen which might be helpful. Enjoy them when they get ripe; such a delicious tomato!
Jill, so glad you enjoyed it. I do love those Green Zebras!