Green Gazpacho with Cucumber and Radishes

Gazpacho: It’s just cold soup, isn’t it? While that’s technically true, “cold soup” doesn’t do justice to this ancient Spanish dish. It’s a nourishing blend of garlic, cumin, and red wine vinegar, traditionally made with a tomato base and sopped up with crusty French bread on hot days.

We’ve put a spin on gazpacho with refreshing, hydrating, and potassium-rich cucumbers and spiced it up with peppery radishes and aromatic shallots. This let us create a green gazpacho that’s big on flavor and very low on sodium, unlike other soups that can rely heavily on salt, and keep you satisfied with a dish that’s just 114 calories.

Green Gazpacho With Cucumber and Radishes

Make it ahead of time, store it in the fridge and voila, you’ve got a cold, revitalizing superfood-packed meal that’s easy to make.

This green gazpacho with cucumber is a great starter to a summer meal. Garnish it with microgreens, sliced radish and, my absolute favorite, pine nuts (they’re like tiny, earthy bursts of butter), and dig in with a spoon. Or, plunge a hunk of your favorite bread into it. You could go the traditional French bread route or select a more nutrient-dense option with this super seeded Paleo-friendly bread. We understand that bread is a very personal choice.

Once the green gazpacho has fully awakened your palate, tuck into a warm protein like this grilled salmon with orange marinade or baked Moroccan chicken for a nutritious and pretty darn delicious dinner.

Green Gazpacho with Cucumber and Radish
5 from 2 votes

Green Gazpacho With Cucumber and Radishes

Our green gazpacho is refreshing and hydrating, with potassium-rich cucumbers, peppery radishes, and aromatic shallots.

Course Main Course
Cuisine Spanish
Keyword green gazpacho
Prep Time 25 minutes
Total Time 25 minutes
Servings 4 servings, about 1¼ cups each
Calories 114 kcal


  • 1 Tbsp extra-virgin olive oil
  • ½ cup water
  • 2 Tbsp. white balsamic vinegar
  • ½ tsp. sea salt or Himalayan salt
  • ¼ tsp. freshly ground black pepper
  • 1 pinch crushed red pepper flakes optional
  • ½ medium ripe avocado cut into chunks
  • 2 medium cucumbers peeled, coarsely chopped
  • 1 medium shallot finely chopped
  • 1 clove garlic finely chopped
  • 5 medium radishes peeled to remove red skin, chop 4 radishes, thinly slice 1 radish and reserve slices for garnish
  • 1 Tbsp. toasted pine nuts coarsely chopped microgreens (for garnish; optional)


  1. Place oil, water, vinegar, salt, pepper, red pepper flakes (if desired), avocado, and cucumbers in blender in two batches, if necessary; cover. Blend until almost smooth.
  2. Add shallot, garlic, and four chopped radishes. Blend until smooth.
  3. Serve each portion garnished with pine nuts, microgreens, and sliced radishes.
  4. Tips: For a smoother texture, push gazpacho through a fine sieve with a wooden spoon.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Photos by Amanda Meixner and Dani Paris.