This beautiful green summer is soup so light and creamy, you’ll be glad you’re an all-season soup lover! Spicy Green Goddess Gazpacho starts with coconut milk blended up with crispy cucumbers, rich avocados, and bright herbs, lemon and miso. A serrano pepper adds delightful spice. It’s a flavorsome chilled treat on a hot summer day!
There’s nothing better in the summer than chilly refreshments that both cool us down, and power us up. Ice-cold green Earl Grey tea, iced coffee, and even ice water with cucumber slices, lime, and mint are some of the things I crave in the summer.
So, the soup lover in me would like to extend my eternal gratitude to the inventor of gazpacho: the humble chilled soup blended from fresh veggies and other summery ingredients, such as herbs and citrus. Healthy, light, and refreshing!
But the thing that I love most about gazpacho is that there’s no cooking — no heating up the kitchen! — just blending. Toss everything into a high-speed blender (for maximum creaminess) and process until smooth.
Then, chill for a few hours to let all of the flavors marry, and serve!
How to Peel and Slice an Avocado
- If attached, removed the woody nub from the stem end of the avocado.
- Stand the avocado upright. Using a sharp knife, make a vertical cut into the stem end until the knife hits the pit.
- Rotate the avocado so that the knife continues slicing lengthwise, until you go all the way around to the other side and meet the original cut.
- Twist the two avocado halves apart, like an Oreo cookie.
- Nestle the half with the pit into a scrunched up kitchen towel, so that the avocado is stable without holding it, with the pit facing up.
- Using a sturdy, sharp chef’s knife, make a controlled and forceful chop into the pit, to embed the blade into the pit. Steady the avocado with one hand, and gently twist the knife to remove the pit.
- To get the pit off the blade, whack the pit across the inside edge of the kitchen garbage can, aiming so that it falls right in.
- Slice each avocado half in half again. Peel the skin off each of the quarters. They’re ready to slice!
Need a refresher for choosing the perfect avocado? Here are tips for selecting a ripe avocado.
Spicy Green Goddess Gazpacho, with a cucumber cilantro garnish, is a tasty, refreshing appetizer that’s light but surprisingly big on flavor. Also perfect for a quick lunch with a green salad.
This soup is vegetarian and dairy-free. If you’re vegan, carefully choose the miso, as miso often contains bonito (shrimp or fish flakes). I have easy access to a super tasty vegan miso; I hope you do, too!
For a gluten-free option, leave out the miso (most misos contain grains of some sort), and pay extra attention at the end to make sure the soup is sufficiently salted, as you’ll need to replace the umami of the miso.
Stay cool, soup lovin’ friends!
Spicy Green Goddess Gazpacho
- 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 koster salt
- extra virgin olive oil, optional
- Add all ingredients except the olive oil to the jar of a high-speed blender. Blend on high until smooth (about 1 minute). Check the consistency. If the soup could use a little smoothing out, turn on the blender at medium speed and drizzle in a little olive oil.
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