Spinach Gazpacho

A fresh green gazpacho is the perfect starter for a spring gathering. This is so easy to make, as it only requires chopping and blending. The spinach is paired with other green veg like cucumber, creamy avocado and celery.


  • No spinach? Use kale, spring greens, lettuce or mixed leaves. 
  • No basil? Use parsley or coriander instead. 
  • No cucumber? Try with a courgette. 
  • No lemon? Swap for lime instead.

Prep time: 10 minutes

Cook time: 0 minute

Total time: 10 minutes

Servings: 2


80 g Spinach / Kale

20 g Basil leaves

10 g Mint leaves

250 g Cucumbers

1 Avocado

120 g Celery stalk

1 Lemon

2 tbsp extra virgin olive oil

1 tbsp red wine vinegar

Salt & pepper


  1. Rinse the spinach, basil and mint under cold water. 
  2. Wash cucumber and celery under cold water. Peel and pit the avocado and peel lemon.
  3. Roughly chop the cucumber, celery, avocado and lemon.
  4. Put all the ingredients (except the oil and vinegar) into a food processor with a good pinch of salt and pepper. Blitz until smooth, adding enough water to get a soupy consistency. 
  5. Stir in the olive oil and vinegar. Taste the gazpacho, and add a little more vinegar and seasoning if necessary. Chill for at least 2 hours. Top tip: Need to serve right away? Add ice cubes to cool down the gazpacho. 
  6. To serve, divide between shallow soup bowls.
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How to store

Store in the fridge for up to 3 days, or in the freezer for up to 1 month.


Serve with goat cheese crostini: Heat the oven to 180 C/160 fan/ gas mark 4. In a small bowl, mix olive oil and grated garlic cloves. Brush the mixture over slices of bread. Bake for 10-12 minutes until the bread is crisp and golden, and then spread goat cheese (or a vegan alternative) on top, and serve on the side. 

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