This recipe for alkaline Green Gazpacho is the summer respite you’ve been looking for. Take a moment and revel in this refreshing and cooling soup. It’s AIP, Paleo, Whole 30, Keto, and Vegan – checking ALL the boxes. This chilled gazpacho provides healthy green vegetables, antioxidants, and anti-inflammatory compounds in one crazy delicious package.

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I was working at a restaurant when I first had gazpacho. Before our shift started, we usually had ‘family meal.’ If our chef had an addition to the menu, the entire staff would have a chance to taste test the new entry. It was summer and sweltering hot out. I can’t actually remember, but I’m assuming it was a volcano outside because NYC summers are no joke.

Imagine walking through a thick humid cloud which is, by the way, your own sweat. And, no this is not a tropical rainforest I’m talking about, it’s an arid desert with no trees for shade. Instead, you’re baked in an oven by tall buildings and concrete. And if you take the subway, you’re pot roast. But, luckily the subway car makes a welcome appearance, and the doors swoosh open. Your hot sweaty face and entirely drenched body are hit by a swirling gush of cold arctic wind that is, yes it is, the subway air conditioner. 

That’s what gazpacho is for me. 

Chilled gazpacho originated from Andalusia, Spain. The cold soup staple is traditionally made with a tomato base, garlic, olive oil, vegetables, and fruits. It’s insanely refreshing.

This version is made with a green vegetable base. For those trying to avoid nightshades like tomatoes, or following the AIP, alkaline, or keto diet, it’s a delicious way to load up on healthy nutrients while still staying compliant.

What’s in this Alkaline Green Gazpacho?

• Spinach
• Avocado
• Cucumber
• Lemon Juice
• Ginger
• Cilantro
• Parsley
• Coconut Yogurt
• Olive Oil
• Sea Salt
• Dried Seaweed Flakes (for garnish)

Is this Green Gazpacho AIP Paleo-Compliant?

If you are following the Paleo Autoimmune Protocol (AIP) Diet, this Green Gazpacho recipe checks off plenty of nutritional checkboxes and while still being compliant. All the ingredients are AIP-friendly.

Is this Green Gazpacho Compliant with the Alkaline Diet?

Yes, each ingredient used in this recipe fall under the highly alkaline or moderately alkaline spectrum, helping to facilitate body healing.

This Green Gazpacho is Low-Carb and Keto-Approved

This recipe makes 4 servings. Each serving provides:

• Calories: 174 kcal
• Carbs: 11 g
• Protein: 3 g
• Fats: 14 g

How To Make Green Gazpacho

1. Prep: Peel and cut the cucumbers into smaller pieces. Cut the avocados and remove the skin. Cut into cubes. Peel and cut the ginger.
2. Blend: Place all the ingredients, except for the seaweed flakes, into the food processor and blend on high for 1-2 minutes until well mixed. 
3. Transfer: Pour the gazpacho into individual bowls.
4. Garnish: Spritz with more lemon juice if desired. Carefully place the coconut yogurt at the surface of the soup. Drizzle the olive oil. Sprinkle dried seaweed flakes. Position the cilantro leaves.
5. Serve: Serve the gazpacho freshly made. If time permits, serve in chilled bowls or glasses.

Tips for Making the Best Green Gazpacho

Cold Vegetables: Start with cold refrigerated vegetables for a chilled soup. Try freezing at least one vegetable overnight. Freezing spinach or half a cucumber would work. I used frozen spinach for this recipe.

Chilled Containers: Try setting your serving containers in the fridge or freezer beforehand. This will keep your soup colder for longer. It can be served in bowls, glasses, or martini glasses. If making for a large party, serving green gazpacho with cocktail shrimp in a chilled shot glass would make for a great appetizer.

Blend in Batches: Depending on the size of your food processor, you may need to blend the ingredients in 2 or more batches. Add each batch into a glass mixing bowl and mix well before serving.

Freshly Made: Serve the gazpacho fresh, immediately after it’s been made. It will have the least amount of vitamins and minerals lost to oxidation.

Is Green Gazpacho Healthy?

This green gazpacho is made with healthy nutrient-dense ingredients. It provides a nice dose of vitamins, minerals, and antioxidants to help the body with natural detox and healing processes.

Spinach

Spinach is a powerhouse ingredient. It contains carotenoids which the body turns into vitamin A. Vitamin A is essential for eye health, skin health, and wound healing. Retinoic acid, or vitamin A, helps repair the mucosal wall barrier of the digestive system leading to enhanced immune system functioning. The downside is that raw spinach is high in oxalates so moderation is key. Spinach can also increase nitric oxide production. Generally, high nitric oxide (NO) producing foods can be a good thing since it increases circulation. In cases of topical steroid withdrawal or TSW, high NO food may exacerbate inflammatory conditions at the early stages of recovery. 

Avocado

Avocados are high in monounsaturated fat. This healthy fat helps lower LDL or “bad” cholesterol. LDL can accumulate on the walls of blood vessels leading to constricted vessels, impaired circulation, and may lead to heart problems. The vitamin K in avocados helps support bone health by increasing calcium bioavailability. On top of that, avocados contain saponins. Saponins are beneficial in relieving symptoms of knee osteoarthritis.

Cucumbers

The humble cucumber is a low-calorie vegetable that keeps you hydrated. It’s composed of about 96% water, helping to clear out cellular waste and replace valuable fluids and electrolytes to the body. One large cucumber can provide about 62% RDI of vitamin K and about 14% RDI of vitamin C. Vitamin C is a potent antioxidant that fights oxidative stress.

Lemons

Lemons help protect your cells from free radical damage due to their high vitamin C content. Drinking a glass of lemon water in the morning is a quick and easy way to stimulate the liver’s bile production to aid in digestion for the day.

Ginger

This mighty spicy root vegetable helps with digestion and is especially useful in cases of nausea. It reduces inflammation associated with arthritis, headaches, and cramps. Gingerol and zerumbone are antioxidant compounds that possess impressive anti-cancer and anti-viral properties. 

Cilantro

Cilantro is the delicious herb used in pico de gallo, the eternal taco pairing. Beyond that, cilantro is used in many detox protocols as a heavy metal chelator. It has anti-inflammatory effects and antimicrobial effects against small intestinal microflora such as Escherichia coli. 

Parsley

Parsley is rich in vitamin K which improves the body’s blood clotting abilities and bone health. It is also considered a natural chelator, just like cilantro. It moves toxic heavy metals from deeper stores to more readily available elimination pathways. This powerful herb works to purify and detox blood while alkalizing the body.

How Do I Store or Freeze Gazpacho?

Store the Green Gazpacho in the fridge for up to 3-4 days. It’s best eaten freshly made since fewer vitamins are lost to oxidation. 

Gazpacho can be frozen for up to 6 months. To thaw, place in the fridge overnight. The texture may change. After thawing, blend the gazpacho for a smoother consistency if desired.