The other week the heat came straight through the kitchen window and about half my dinner ideas died on that spot — anything with an oven standing a chance of surviving. So here’s the one that did win: a blender, a bowl, and a pot of something cold and green.
Green gazpacho is the chilled cousin of that tomato soup from Spain. Swap the tomatoes for cucumber, spinach and basil, and instead of a thick red you get something bright, herbaceous and genuinely cooling — which is exactly what a soup should be when the window’s open and the temp’s up.
This one is 10 minutes start to finish, and the stove never even turns on. If that sounds like a lie, keep reading — the whole thing is in a blender and the fridge does the last bit.
Why this works
Avocado and coconut milk do what cream does in other soups — they carry the whole thing into a smooth, thick texture, no dairy required. Lime and garlic put in the counterbalance so it never tips to being a sweet pea soup, and the cucumber keeps the whole bowl light and hydrating.
Ingredients
Everything here is a shelf, a fridge or a frozen drawer a norm. Nothing you’ll have to stretch for:
- 1 cup cold water
- 1 cup coconut milk (the solid part)
- 1 large avocado
- 2 mini cucumbers, cut into large pieces (more for garnish, if desired)
- 2 cups (12 oz) frozen peas, cooked/thawed
- 1 cup fresh spinach leaves, packed
- 1/2 cup fresh basil leaves, packed
- 2 tablespoons avocado oil (or extra virgin olive oil)
- 3 tablespoons lime juice
- 1 teaspoon minced garlic
- 1 teaspoon sea salt (more to taste)
- A pinch of black pepper
How to make it
Steps to do it:
- Chop the cucumber. Leave the avocado with its skin on, or in halves. Pull the spinach and basil out, and measure everything else in front of you.
- Put the water and coconut milk into the blender. Add the cucumber, avocado and everything else:
- Blend until smooth. If it’s a little thick, a bit more water — you want it pourable, not heavy.
- Taste, then salt and pepper to your taste.
- Put it into a glass and let it sit in the fridge for at least 30 minutes. This is the step nobody wants to skip, and it’s the only one worth the wait. Garnish with extra basil, a few peas, and — if you’re feeling fancy — a ribbon of cucumber from a peeler.
How to serve it
Prep, lunch, or a starter at a dinner — it doesn’t pick. Serve cold in small glasses with a chunk of gluten-free bread on the side, or just straight out of a bowl where it’s thick enough to eat with a spoon.
Your questions, answered
Can I make it in advance?
Yes. Pour it into jars, seal the lids, and let it sit in the fridge for up to 24 hours. Garnish right before serving.
Can I freeze it?
You can, but the avocado doesn’t always survive the thaw. Leftover in the fridge, eaten within a day, is better on texture.
Can I switch out the herbs?
Go for it. Mint, cilantro, parsley — anything fresh and green with flavour. Mix and match to whatever you have.
What can I use instead of coconut milk?
Oat, cashew, soy, almond — anything dairy-free that holds a bit of body. It will change the flavour a little, but that’s the point of a swap.
Do I need a fancy blender?
Any decent blender will get you there. A high-speed one gives you the smoothest result, but you’re not forced to spend something on one — just expect a little texture in the glass.
The fine print, honestly
Yes, coconut milk is dairy-free, vegan and gluten-free. Yes, pea protein is not a joke. This is light soup with actual flavour, not a shake. I’ve made it twice this summer and it’s become the default on days the heat doesn’t let me turn the stove on.
Trade-It Tip
No sea salt? Kosher salt works — you’ll use a pinch more. Frozen peas in a hurry? Just thaw in the microwave for a minute, they break down in the blender even if not fully soft.
If it doesn’t fit a Tuesday night, it doesn’t get published. — Grace