Short Description

I’m delighted to share this vibrant and refreshing chilled soup that bursts with creamy coconut milk, crisp cucumber, luscious avocado, fresh herbs, zesty lemon, a touch of miso, and a kick from serrano pepper.

Spicy Green Goddess Gazpacho

Why You’ll Love This Recipe

I love how effortless this soup is—no cooking, just blending. It’s fast, light, packed with nutrition, and keeps my kitchen cool all summer. The flavor layers—from creamy coconut to savory miso and fresh herbs—make me feel like I’m indulging in something gourmet yet simple.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1/3 cup canned coconut milk (well-shaken)
1 English cucumber, mostly or completely peeled, roughly chopped
1 avocado, roughly chopped or sliced
1 cup fresh cilantro leaves (thin stems okay)
1/2 small shallot, chopped
1 small serrano chili, seeded and chopped
1 Tbsp sherry vinegar
Zest from one small lemon
1 Tbsp lemon juice
1 tsp white miso
1 tsp kosher (or kosher-style) salt
Extra virgin olive oil, optional

Directions

I add everything except the olive oil into my high-speed blender.
Blitz on high until the mixture is smooth (about 1 minute).
I taste and check consistency—if it seems slightly coarse, I blend again on medium while drizzling in a splash of olive oil until smooth.
Chill the soup for a few hours so the flavors can come together beautifully.
Serve cold, garnished with cucumber ribbons, cilantro sprigs, or a drizzle of olive oil if desired.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Total Time: 15 minutes (plus chilling time)

Variations

Vegan-Friendly: Ensure the miso is plant-based, as some varieties include fish.
Gluten-Free: Omit the miso and increase lemon juice or salt for balance.
Heat Adjustment: I swap serrano with jalapeño when I want a milder heat.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2–3 days. Because of the avocado, I keep the surface covered tightly with plastic wrap to preserve its green color. I never reheat this soup—it’s meant to be served chilled.

FAQs

Can I use jalapeño instead of serrano pepper?

Yes, I often swap in jalapeño if serrano isn’t available. It provides a gentler heat while maintaining the fresh, spicy note.

How long should I chill the gazpacho?

Chilling it for at least 2 hours helps the flavors meld beautifully. I find it tastes even better after sitting overnight.

Is miso necessary?

Miso adds depth and umami, but when I want a simpler version, I skip it and use a touch more salt and lemon to compensate.

Can I make this ahead?

Yes, I usually make it the day before. It holds up well for about 48 hours and just needs a stir or shake before serving.

Will the soup turn brown?

As long as it’s stored in an airtight container and kept cold, it stays a nice green. I press plastic wrap directly on the surface to prevent browning from oxidation.

Conclusion

This Spicy Green Goddess Gazpacho is a celebration of freshness and flavor. I love how it keeps me cool and nourished without turning on the stove. It’s easy to prepare, customizable to taste, and perfect for making ahead. A true gem for warm days and light, satisfying meals.

Jane