Gazpacho is a chilled, raw soup from Spain. It’s typically made with tomatoes, bell peppers, cucumber, onion, and garlic. Unlike traditional tomato-based versions, my green gazpacho recipe uses avocado, cucumber, and fresh herbs for a cool, creamy twist. The avocado gives the whole dish an irresistibly creamy texture!

Yes! Aside from your classic red tomato gazpacho, the possibilities are endless. In Spain alone, there are a few traditional gazpacho recipes.

Andalusian Gazpacho

The classic. This version typically has a smooth, creamy texture and is often garnished with finely chopped vegetables, hard-boiled eggs, or croutons.

Salmorejo

This variation omits the pepper and cucumber from Andalusian gazpacho and has a thicker, creamier texture. Often garnished with Ibérico ham and, again, hard-boiled eggs.

Ajoblanco

A white gazpacho recipe made with blanched almonds, garlic, cucumbers, and olive oil. Ajoblanco is often topped with fresh fruit like grapes or slices of melon.

Gazpacho Manchego

From a different region of Spain, gazpacho Manchego recipes are very different from the others. This peasant stew is hot and hearty, made with small game. It does still feature stale bread, garlic, and oil—those are the ingredients all gazpacho recipes have in common.

Gazpacho is actually very versatile for the cook who is not afraid to get creative. Lots of creative new varieties exist today, incorporating different vegetables, fruits, seafood, and more. All your favorite fresh ingredients are fair game. Don’t be afraid to experiment!

Acidulated water is cold water mixed with an acid, like lemon or vinegar. It prevents ingredients like avocado and apples from browning. In this recipe, we soak the avocado briefly to keep it fresh and preserve its bright green color.