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Green Gazpacho

With a blender and 5 ingredients, this crisp, refreshing chilled no-cook cold soup can be ready in 10 minutes. Serve with a sandwich for an easy summer lunch or dinner.

Serves 4
Ready in 10 mins
Prep time 10 mins
122 calories per serving


> 2 English cucumbers
> 1/3 cup chopped walnuts
> 1 (6 oz) pkg baby spinach (about 6 cups, lightly packed)
> 1 cup plain nonfat Greek yogurt
> 1/4 cup fresh dill


Trim the cucumbers and coarsely chop. In a blender or food processor, pulse the nuts a few times to break into small pieces. Add cucumbers, spinach, yogurt, and dill. Season with salt and pepper. Add 2 cups ice cubes and blend on high 1–2 min., until smooth. Divide soup among 4 glasses or bowls and serve.


If desired, garnish the green gazpacho with a drizzle of olive oil and balsamic vinegar.

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