Description
A creamy, refreshing chilled Spicy Green Goddess Gazpacho featuring coconut milk, cucumber, avocado, herbs, miso, and serrano chili. Perfect for hot days with no cooking required.
Ingredients
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
Instructions
- Add all ingredients except olive oil into a high-speed blender.
- Blend on high until smooth, about 1 minute.
- Check the texture; if slightly coarse, blend again on medium while drizzling in olive oil until silky.
- Chill in the refrigerator for at least 2 hours.
- Serve cold, garnished with cucumber ribbons, cilantro sprigs, or a drizzle of olive oil if desired.
Notes
- Ensure miso is vegan if avoiding animal products.
- Omit miso and adjust lemon juice or salt for a gluten-free version.
- Use jalapeño instead of serrano for milder heat.
- Press plastic wrap directly on soup surface to maintain green color.
- Best enjoyed within 2–3 days; do not reheat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blended
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 3g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
