Refreshing Green Gazpacho


  • 1 cup favorite greens, chopped coarsely (arugula, mustard greens, spinach)
  • 2 cups lettuce, chopped coarsely (red/green leaf, iceberg, butter or mache’ lettuce)
  • 1 pasilla chile, cored, seeded, chopped
  • 1/2 English cucumber, or 3 small Persian cucumbers, sliced
  • 3 Tbsp fresh mint leaves
  • 3 Tbsp flat-leaf parsley leaves
  • 3 Tbsp fresh cilantro leaves
  • 1 cup chicken or vegetable broth (add more if desired)
  • 1 medium, ripe avocado, peeled, pitted, chopped coarsely
  • 1/2 cup sour cream, creme fraiche, or plain yogurt (add more if desired)
  • Kosher salt and freshly ground black pepper, to taste
  • Finely chopped chives and extra-virgin olive oil, for serving
  • Thinly sliced ham or large cooked shrimp, for garnish

Cooking Instructions

  • Place greens, lettuce, chili, cucumber, mint, parsley, cilantro, and broth in blender jar.
  • Blend on high speed, scraping down sides of blender, until all ingredients are well combined.
  • Add avocado and cream and continue to blend until creamy.
  • Add desired amount of salt and pepper, also more broth and/or cream to adjust consistency; blend well.
  • Taste and adjust seasonings as desired.
  • Serve in cocktail glass with soup spoon, finish with chopped chives and drizzle of oil.
  • Garnish with shrimp or rolled slices of ham, as desired.
Diana Scalia

Diana Scalia

Your Chef and Tour Maestra

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