Basil, Cucumber, and Arugula Gazpacho

  • 2 medium English cucumbers (about 1 1/2 lbs.), lightly peeled, cut lengthwise, seeded and cut into 2-inch pieces
  • 1 cup basil leaves
  • 3 oz. baby arugula; more for garnish
  • 1/2 ripe avocado, cut into 2-inch pieces
  • 1/4 cup Filippo Berio Organic Extra Virgin Olive Oil; more for finishing
  • 1 large clove garlic, coarsely chopped
  • 1 1/2 Tbs. white balsamic vinegar
  • Kosher salt and freshly ground black pepper
  • You can add chopped jalapeño if you prefer a spicy gazpacho.
    • In a blender, combine all of the ingredients except the reserved arugula leaves, 3/4 tsp. salt, 1/4 tsp. pepper, and 1/2 cup water and blend until smooth. Transfer to a container, cover, and refrigerate until very cold, at least 2 hours.
    • If the mixture is too thick, thin with cold water to your desired consistency. Ladle the soup into serving bowls. Drizzle with extra virgin olive oil, and garnish with the reserved arugula leaves.
    Prep Time

    10 min

    Inactive Time

    2 hr

    Cook Time


    Total Time

    2 hr 10 min






    Side Dishes

    Ingredient: Vegetables

    Cooking Method: No Cook

    World Cuisine: Hispanic

    Product: Organic


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