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This refreshing chilled soup gets its vibrant green hue from an abundance of healthy green produce—peas, tender young spinach, avocado, and sweet fennel.
I like the versatility of this recipe, which allows for creative substitutions. Instead of spinach, you could use watercress or spicy arugula. The fennel could be replaced with cucumber or celery.
The gazpacho’s flavor intensifies overnight, so it’s the ideal make-ahead dish. I like to serve it as a first course on warm days, or as a light main dish accompanied by crusty French bread.
Green Goddess Gazpacho
4 cups raw spinach, chopped
2 cups chopped fennel bulb
1 cup fresh or frozen peas
1 clove garlic (1 tsp.)
¼ cup chopped onion
½ large avocado, chopped (about 3/4 cup)
Juice of two lemon s
1 tsp. salt
Pinch of cayenne pepper or red pepper flakes
Using a standard or immersion-style blender, purée all ingredients until smooth and bright green in color. Let chill at least 1 hour, or overnight. To serve, drizzle with olive oil, and season with salt and pepper to taste.