If you’re looking for a summer soup that’s as refreshing as a dip in the pool, you have to try this Green Gazpacho Soup. It’s vibrant, creamy, and bursting with zesty flavor from fresh herbs and crisp veggies—it’s my go-to dish when the mercury rises and I want something cooling, healthy, and just a little bit out of the ordinary!

Why You’ll Love This Recipe

Ultra-Refreshing: This Green Gazpacho Soup is served cold, making it the perfect way to cool off on a hot day—like eating a garden in a bowl!
Quick to Make: With only 20 minutes of prep and no cooking involved, you can have a gorgeous, healthy meal on the table in no time.
Super Versatile: It’s easy to customize the flavors and toppings, which means you can make this gazpacho uniquely yours every single time.
Packed with Fresh Flavor: The combo of cucumber, tomatillos, jalapeño, and lemon delivers layers of zing and crunch you’ll crave all summer long.

Green Gazpacho Soup Recipe - Recipe Image

Ingredients You’ll Need

One of my favorite things about Green Gazpacho Soup is that it turns a handful of simple, fresh ingredients into something truly magical. Each component adds its own sparkle—creamy yogurt for body, jalapeño for a kick, and tomatillos for that essential burst of tartness.

Plain yogurt: This is what makes the soup silky and refreshing; use full-fat for richer flavor, or Greek yogurt for extra tang and protein.
Virgin olive oil: Adds a wonderful smoothness and ties all the fresh elements together. Choose a fruity, mild oil if you have it.
Lemon juice: Gives a natural bright acidity that lifts the flavor and balances out the creaminess of the yogurt.
Jalapeño pepper (seeded and diced): Provides just the right touch of heat; remove all seeds for a gentle kick, or leave a few in if you like things spicier.
Green onions: Fresh and delicate, they add layers of mild onion flavor without overpowering the soup.
Torn bread pieces: Hearty bread like whole wheat or sourdough helps to thicken the soup and gives it that classic gazpacho texture.
English cucumber: Essential for that clean, crisp, cooling effect—don’t peel if you want to keep the color extra vibrant!
Sugar: Just a pinch to balance the tartness from the tomatillos and lemon.
Salt and pepper: Seasonings that bring every other ingredient to life.
Tomatillos (husked, rinsed, and diced): Their unique citrusy-green flavor makes this soup both classic and delightfully modern.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Gazpacho is all about making the most of what you have on hand. Don’t be afraid to swap ingredients or add extra veggies—your Green Gazpacho Soup can easily be tailored to taste, your garden harvest, or whatever’s in your fridge.

Add Avocado: For even more creaminess and a boost of healthy fats, blend in half an avocado right before pureeing.
Vegan Version: Use a thick, unsweetened coconut yogurt or a cashew-based yogurt to make it 100% plant-based and dairy-free.
Toss in Fresh Herbs: Try blending in a good handful of fresh basil, mint, or cilantro for an herby twist that brightens the entire soup.
Up the Veggie Count: Toss in a handful of baby spinach or blanched peas for an extra punch of green and subtle sweetness.

How to Make Green Gazpacho Soup

Step 1: Prep and Marinate the Base

Start by whisking together your plain yogurt, olive oil, and fresh lemon juice in a large bowl. Add the diced jalapeño, green onion, and torn bread pieces, stirring well to coat all the bread in the tangy yogurt mixture. Let this stand for about 10 minutes—this gives the bread time to soak up all of that luscious flavor, which helps create a velvety base for your Green Gazpacho Soup.

Step 2: Blend Everything Together

Transfer the yogurt and bread mixture to your blender or food processor. Now, it’s time to add all the rest: cucumber, salt, pepper, sugar, and the star of the show—diced tomatillos. Puree the mixture until smooth, making sure there aren’t any chunks of bread or veggie left. The result will be a bold, brilliant green soup that’s impossibly creamy without feeling heavy.

Step 3: Chill and Serve

Pour the blended soup into a large pitcher or bowl, cover, and refrigerate for at least one hour (or up to overnight, for even deeper flavor). When ready to serve, divide the soup between four bowls and get creative with your toppings—think cooked shrimp, a sprinkle of Parmesan, homemade croutons, or extra sliced veggies.

Pro Tips for Making Green Gazpacho Soup

Chill to Perfection: For the absolute most refreshing flavor, make sure the Green Gazpacho Soup is thoroughly chilled before serving—an hour in the fridge makes all the difference.
Bread Matters: Use day-old, hearty bread for the best texture; fresh bread can make the soup gummy, while stale bread helps soak up all those flavors.
Balance the Heat: Always taste and adjust the spice level—add more jalapeño if you like more kick, or reduce it for a milder soup the whole family can enjoy.
Blend Until Silky: Don’t rush the blending step! Process long enough to ensure there are no chunks, which gives your gazpacho its signature smooth, luscious consistency.

How to Serve Green Gazpacho Soup

Garnishes

The fun of Green Gazpacho Soup is piling on the toppings! Try a scatter of finely diced cucumber or green onion, homemade croutons for crunch, grilled shrimp for protein, or a dusting of Parmesan for salty depth. A swirl of olive oil and a sprinkle of fresh herbs (like basil or mint) makes it look as fresh as it tastes.

Side Dishes

This soup is delicious as a light entrée or an appetizer. Pair it with a thick slice of rustic bread, crisp crostini, or a platter of simple grilled vegetables. It also sits pretty next to a fresh summer salad or even as part of a tapas spread with olives, cheeses, and roasted nuts.

Creative Ways to Present

For parties, pour Green Gazpacho Soup into small glasses or shot glasses for a fun appetizer. You can even serve it in a hollowed-out cucumber or topped with edible flowers for a showstopping first course. If you’re making it just for yourself, a big bowl with a playful drizzle of yogurt and heaps of crispy toppings is pure summer happiness.

Make Ahead and Storage

Storing Leftovers

Green Gazpacho Soup keeps beautifully in the fridge for up to three days. Store it in an airtight container to maintain its vibrant color and peak freshness—just give everything a good whisk or shake before serving again.

Freezing

If you want to save a batch for later, freeze the soup before adding any garnishes. Thaw overnight in the fridge before serving—just know that the texture might be slightly less creamy, but still delicious and incredibly refreshing.

Reheating

Green Gazpacho Soup is meant to be served chilled, so skip the stove! If the soup thickens after refrigeration, just stir in a splash of cold water or yogurt to reach your desired consistency and re-season to taste.

FAQs

Can I make Green Gazpacho Soup ahead of time?

Absolutely! In fact, this soup only gets better after a few hours in the fridge. Making it ahead allows the flavors to meld and develop more depth. Just add your garnishes right before serving.
Is it possible to make Green Gazpacho Soup without bread?

Yes! While bread is traditional for that creamy texture, you can substitute it with gluten-free bread or even soaked raw cashews for a unique, dairy-free twist. The soup will be slightly less thick, but still deliciously refreshing.
How spicy is this soup with the jalapeño added?

It’s pleasantly zippy but not overly hot, especially if you fully seed the jalapeño. You can use half a pepper for a milder soup, or leave some seeds in for a little more kick—taste as you blend to get the level of heat you prefer!
Can I use a regular blender if I don’t have a food processor?

Definitely. Any sturdy blender or high-powered food processor works great for Green Gazpacho Soup. Just blend until everything is completely smooth for the best, most luscious texture.

Final Thoughts

I absolutely love how Green Gazpacho Soup transforms fridge staples into something so lively and satisfying. If you crave something cool and uplifting for summer meals (or any time you want to taste the garden in your bowl), give this easy, vibrant soup a try—you just might find yourself looking for excuses to make it again and again!

Green Gazpacho Soup Recipe