Gazpacho Verde


Bump up the protein in this gazpacho verde with the addition of cooked peeled and deveined shrimp. Serve with crispy tortilla chips for added crunch in this chilly green soup.

Gazpacho Verde
Photo: Andy Lyons
Prep Time:
10 mins
Chill Time:
5 mins
Total Time:
15 mins
5 1/3 cups


  • 3 cup packaged fresh baby spinach (3 ounces)

  • 2 ripe avocados, peeled, seeded, and chopped

  • 1 English cucumber, cut into 1-inch pieces (2 cups)

  • 3 stalks celery, cut into 1-inch pieces

  • 1 cup ice cubes

  • 1 cup cold water

  • ½ - ⅔ cup purchased fresh or bottled green salsa (salsa verde)

  • ¼ cup lime juice

  • Salt

  • Ground black pepper

  • Chopped avocado and/or cucumber (optional)


  1. In a food processor combine spinach, avocados, cucumber, celery, ice cubes, the cold water, the salsa, and lime juice. Cover and process until smooth, adding more water if necessary until the mixture reaches desired consistency.

  2. Cover and chill for 5 to 10 minutes. Season to taste with salt and pepper. Ladle into serving bowls. Garnish with additional chopped avocado and/or cucumber.

Nutrition Facts (per serving)

150 Calories
11g Fat
13g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 150
% Daily Value *
Total Fat 11g 14%
Saturated Fat 1g 5%
Sodium 390mg 17%
Total Carbohydrate 13g 5%
Total Sugars 3g
Protein 3g
Vitamin C 28.6mg 143%
Calcium 76mg 6%
Iron 2.2mg 12%
Potassium 591mg 13%
Folate, total 157.9mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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