Green Gazpacho

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Gazpacho is a type of soup that originated in Spain. In its most original form, it is made from tomatoes, stale bread, garlic, olive oil and vinegar. The most well-known characteristic of a gazpacho is that it is a cold soup made from blending raw vegetables.

Nowadays there are lots of variations of gazpacho and some of the vegetables used include avocados, cucumbers, peppers, strawberries and even watermelon! While reading more about the history of gazpacho, I also learned that traditionally gazpacho was made by pounding the vegetables with a mortar and pestle. This more laborious method is still sometimes used as it helps keep the gazpacho cool and avoids the foam and completely smooth consistency created by blenders or food processors. Interesting isn’t it?

Well, this green gazpacho is completely nightshade-free! Honeydew melon is one of my favorite fruits from the melon family, so when I recently saw a gazpacho recipe in a magazine that used honeydew, I instantly loved the idea and couldn’t wait to try it! I decided to add cilantro to my version for a more interesting flavor and the result was just amazing!

This cold soup is absolutely delicious, so easy to make and you can make it in advance when you are entertaining. It would make a perfect starter for any summer gathering.

5.0 from 1 reviews
Green Gazpacho
 
Prep time
Total time
 
Author:
Serves: 2
Ingredients
  • 2 cups chopped honeydew melon (peeled, deseeded and cut into about 1-in cubes; about ¼ of a regular size melon)
  • 2 cups seedless English cucumber (peeled and chopped into ½-in cubes)
  • ½ of a ripe avocado
  • ½ of a red onion
  • 1 clove garlic
  • ½ cup fresh cilantro leaves (no stems), packed
  • ¼ cup water
  • 3 tablespoons lime juice (juice of about 2 limes) * See Note
  • ½ teaspoon apple cider vinegar
  • ½ teaspoon sea salt

  • For garnish:
  • Cucumber slices
  • Fresh cilantro
Instructions
  1. Add all the ingredients to a food processor or a blender. Blend until you get a smooth consistency.
  2. Serve immediately or transfer to a container and place in refrigerator. Before serving, garnish with cucumber slices and cilantro on top!
Notes
*You can also use a combination of lime and lemon juice

 

About Indira Pulliadath

Indira Pulliadath is a nutritional therapy practitioner (NTP) and an AIP Certified Coach. Before working as a Nutritionist, she worked as a researcher in the healthcare industry for 15 years in the field of pharmacoeconomics. She started exploring healing diets five years ago when she was first diagnosed with rheumatoid arthritis. The disease pretty much crippled her, progressing very rapidly to all her joints. Over a period of two years, she tried several diets and alternative therapies, which did not help her much. Finally it was the AIP diet that helped to reduce her pain and inflammation greatly. Once she began to get better, she decided to switch careers and become a nutritional therapist so she could help other people. When she is not doing health coaching or researching, she is experimenting in her kitchen! She loves to develop Paleo and AIP versions of her family’s favorite recipes. You can find her recipes on her blog 'Cook2Nourish’ and on her Youtube channel. She is also active on Instagram and Facebook. Indira lives in Connecticut with her husband and two teenage children. As a family they enjoy hiking in the beautiful trails in and around Connecticut.

2 comments

  • Allison W. says

    This soup is delicious and I’ve already made it twice! My husband loves it too. It’s perfect on a hot day.

    • Indira Pulliadath says

      So glad you like it! I have been making it a lot too this summer! thank you for your feedback! – Indira

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