Cucumber Apple Green Gazpacho
summer / vegan / gluten free
Soup is my favorite thing to make regardless of the season – it’s comfy and cozy in the fall and winter, but just because it’s 100 degrees outside now doesn’t mean I don’t crave soup in the summer. Enter: gazpacho.
This one is extra healthy (and bikini-season-friendly) because it’s made with green juice as the base. Since working on these recipes, with Evolution Fresh, I’ve been inspired to incorporate more green juices into my cooking. I got this idea by reading the ingredient list for their Sweet Greens and Ginger cold-pressed juice. It’s full of cucumber, apple, and ginger (among other greens), and sounded like the start of a really refreshing gazpacho. To that, I added yellow tomatoes, a drizzle of good olive oil and sherry vinegar. Sometimes gazpacho recipes call for stale bread to create a creamier soup, but I like to blend in blanched almonds or raw cashews instead.
This soup comes together in about 5 minutes. Blend it, taste it, chill it. Like all soups, it tastes great the next day. I love to eat this one for lunch with avocado toast or a big salad.
5.0 from 4 reviews
Cucumber Apple Green Gazpacho
PrintPrep time 10 minsTotal time 10 mins Author: Jeanine DonofrioRecipe type: soupServes: 2-3 as a sideIngredients
- 1 large English cucumber
- 1 small green apple
- 1 cup Evolution Fresh Sweet Greens and Ginger
- 2 tablespoon extra-virgin olive oil, plus more serving
- 2 tablespoon sherry vinegar
- 3 small yellow tomatoes
- 2 garlic cloves
- ¼ cup blanched almonds or pine nuts
- generous amount of sea salt and freshly ground black pepper
- optional: ½ teaspoon grated fresh ginger
Instructions
- Blend all ingredients together. Season liberally with salt and pepper, and serve with a drizzle of olive oil.
3.2.2925
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- Angela from notjusttutus.com
09.28.2015ihave made watermelon gazpacho all summer but when I passed a crabapple tree longing to be picked I made an apple gazpacho. It was very tart so I added a bit of honey tomatoes, cucumbers, red onion, oil ,sage ( because I had some left over from roast goat last week) and garlic it turned out well tho I didn’t really measure so may never be able to make it again!
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- Jerker (Energetic and Productive) from energeticandproductive.com
08.04.2015Skimmed through your posts and when I got to this one I can’t keep myself from making some kind of green smoothie! Nice with some new inspiration of what fits well together. Thank you!
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- Katherines Corner from katherinescorner.com
07.30.2015This is on my must make list ! I invite you to share at my Thursday Hop ( you can link up through Sat midnight) xo
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- Lea aka Quite Chefy from quitechefy.com
07.30.2015This looks so fresh and summery! I’ll have to give this one a shot. Lovely work
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- Sarah | Well and Full from wellandfull.com
07.28.2015I love this combination of flavors! I still have a hard time getting into the whole cold soup thing, but I might try this warmed up 😉
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- Gemma from cinnamongirldelights.blogspot.com
07.27.2015I love gazpacho! My favorite one is the watermelon gazpacho I make almost every day on summer. Yours have such a nice color! I will add this recipe to my gazpacho list. 🙂
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- Kristi Rimkus from motherrimmy.com
07.26.2015I’m loving these fruity gazpacho recipes I’m seeing this summer. They’re such a refreshing change from the typical gazpacho, aren’t they?
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- Kari from sweetteasweetie.com
07.25.2015This looks so refreshing!
Kari
http://www.sweetteasweetie.comReply ↓
- Nina from dinefactory.com
07.25.2015Mhmhmhm yummy! This looks amazing! So healthy and fresh! I really have to try it. Beautiful photos and the most awesome colorful website at all. Greetings from Germany Nina
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- jeanine
07.27.2015thanks Nina!
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- jeanine
- Danielle from blushblossom.com
07.24.2015This looks seriously yummy!! I will be trying this one for sure!!
Danielle
http://www.blushblossom.com
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- Jennifer @ Delicious Everyday from deliciouseveryday.com
07.23.2015Your gazpacho looks amazing! I love the color! And great idea adding almonds to make it creamier – you’re right, this is extra healthy 🙂
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- Ski_zakopane from zakopane-goski.com
07.23.2015gah!!! these look incredible! Thanks for recipe!
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- phyllis
07.22.2015Where can I purchase this juice in the Westchester County and/or Putnam County area OR
in the Danbury, CT area?Reply ↓
- jeanine
07.22.2015They’re at Whole Foods & Starbucks (I’ve seen them at other natural grocery stores too).
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- Malu
05.12.20183 years later and the link to the juice is no longer active. I am reading your blog from very far abroad where I can’t get this particular juice. Could you reveal the ingredients of the juice so I can hunt for / make something similar? Would be very much appreciated.
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- Malu
- jeanine
- Julie
07.22.2015Wow–this looks amazing. Going to try to make this tomorrow.
What type of blender do you use/recommend? I’m thinking about treating myself to a Blendtec or Vitamix in the near future.Reply ↓
- jeanine
07.22.2015Hi Julie, I really like my vitamix – I’ve never used a Blendtec but I think they’re really similar – both great.
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- Aurora
04.24.2020Vitamix is better
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- Aurora
- jeanine
- Katie @ Whole Nourishment from wholenourishment.net
07.22.2015I can’t go without gazpacho in the summer and I’ve never seen a variation quite like this one. It looks like an winner – really appreciate that there’s no bread in this recipe and I love the cucumber, apple, ginger combo and that yellow-green color. Seeing as this Evolution drink is definitely not available here in Switzerland I think I could substitute either water or my lemon water kefir, or my own ginger spinach juice when I make it.
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- Ashley | the Pike Place Kitchen from thepikeplacekitchen.com
07.22.2015you might have convinced me to give gazpacho a chance! I can’t really get into the idea of cold soups… especially when they’re super heavy on the tomatoes, but maybe with a little cucumber and apple I’ll change my mind!
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- Cady | Wild Heart of Life from wildheartoflife.com
07.22.2015Mmmm. This looks mucho refreshing. I swear I have actually tried to emulate your olive oil drizzle before because it’s untouchable and I love the idea of using green juice as a base.
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