Green Tomato Gazpacho Recipe (Gazpacho Verde)

Green Tomato Gazpacho Recipe (Gazpacho Verde)

Today I share my favorite green tomato gazpacho recipe with you. Green gazpacho is a super healthy cold soup that is the perfect addition to any meal!

Close up of a bowl of green tomato gazpacho drizzled with olive oil and with a sprig of mint in the center.
Delicious and healthy green tomato gazpacho.

The first time I had green tomato gazpacho was in a small café in Barcelona. The owners were passionate about vegetables, and their restaurant served food from their family’s garden.

On the menu that afternoon was green tomato gazpacho — something that isn’t very common here in Spain.

While the recipe for traditional gazpacho varies throughout Spain, it’s almost always red (we have fantastic red tomatoes here, so you can see why!).

But I was excited to try their green gazpacho, curious about what ingredients they’d use. Avocado? Cucumber? Green pepper? Asparagus? Peas? There are countless combinations, as you’ll see by the variety of green gazpacho recipes you can find online!

But their version was perfect, and I asked for the recipe. Over the years I’ve made this many times, and even converted a few gazpacho haters to team green!

More Delicious Gazpacho Recipes

Green Tomato Gazpacho Recipe

Green gazpacho in a white bowl with avocado and lemon in the background.
Green gazpacho in a white bowl with avocado and lemon in the background.

Green Gazpacho Recipe – Easy Gazpacho Verde

My delicious and easy green gazpacho recipe is the perfect cold soup for summer.
5 from 2 votes
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Course: Soup
Cuisine: Spanish
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4 servings
Calories: 332.17kcal


  • 4-6 medium green tomatoes about 2 lbs., roughly chopped (be sure to use green tomatoes, and not unripe ones)
  • 1 small cucumber seeded and roughly chopped
  • 1/2 green bell pepper roughly chopped
  • 1/2 small white onion roughly chopped
  • 1 small garlic cloves
  • 1/2 medium avocado make sure it is ripe
  • 1/2 cup parsley chopped
  • 1/4 cup mint chopped
  • Salt to taste start with a big pinch
  • 2 teaspoons sherry vinegar you can adjust at the end if you like more
  • 1 tablespoon of fresh lemon juice to prevent browning
  • 1/2 cup extra virgin olive oil
  • 1/4 cup spinach optional – but this will enhance the gazpacho’s green color


  • Add the vegetables to your blender (except for the avocado and herbs)
  • Add the tablespoon of lemon juice
  • Pulse and then blend on high speed for a few minutes until completely pureed
  • Add the avocado, herbs, salt, and sherry vinegar and blend
  • While blending on low speed, slowly add the olive oil
  • Add the spinach for a punch of green color (optional)
  • Taste and adjust for salt and vinegar. If the gazpacho is too thick, add a bit of ice cold water. Strain if you wish for a smoother version.
  • Enjoy!


Calories: 332.17kcal | Carbohydrates: 13.49g | Protein: 3.14g | Fat: 31.2g | Saturated Fat: 4.34g | Sodium: 100.38mg | Potassium: 588.9mg | Fiber: 4.52g | Sugar: 7.24g | Vitamin A: 1862.47IU | Vitamin C: 59.76mg | Calcium: 49.85mg | Iron: 1.79mg
Did you make this recipe?Tag @spanishsabores on IG and hashtag it #spanishsabores!

Have you tried a green gazpacho recipe? What were the ingredients?


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  1. What a terrific recipe! It’s July and I have no “left over” green tomatoes yet. September is right around the corner, right? Thank you for this wonderful idea.

  2. This sounds delish, unfortunately, we don’t have a blender. 🙁 I’ll have to hit up a friend! 🙂

  3. When you list green tomatoes, are you talking about tomatillos (the kind that has a husk and sticky surface), ubiquitous in Mexican cuisine? There are some Heirloom tomatoes, like Green Zebra, that remain green even when ripe, but they are almost impossible to find in the Southern part of the US. The recipe looks delicious and I would like to try it as soon as the warmer weather comes around, but the wrong tomatoes would certainly ruin it…. Gracias!

    1. Hi there – not tomatillos, something similar to the Green Zebra you describe. They’re very common here in Spain! The recipe will be delicious with any good quality tomato, the color will simply be different 🙂 Enjoy!

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