Green Gazpacho Soup

A totally raw, fresh, zesty, spicy and healthy Green Gazpacho Soup made with tomatillos, avocados, spinach, jalapenos, cucumbers and fennel.
Course Appetizer
Cuisine soup, Spanish, vegan, vegetarian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 8 people
Author Feed Your Soul Too


  • 8 Whole Tomatillos quartered
  • 3 Whole Jalapenos rough chop
  • 2 Whole Avocados
  • 1 Bulb Fennel rough chop
  • 1 Bunch Fresh Spinach
  • 2 Cloves Garlic rough chop
  • 2 Whole Limes
  • 1 Stalk Celery rough chop
  • 2 Whole Green Onions rough chop
  • 1 Whole Cucumber rough chop
  • 1 Package Basil
  • 1 Tbsp Sherry
  • 1 Tbsp Honey
  • 2 Tsp Salt
  • 1/4 Cup Water


  1. After preparing your vegetables, begin to add to your blender.  No need to overcrowd but I did.  Simply work in batches until all the soup is blended to the desired consistency.

    Let chill in the fridge for a couple of hours.  Take out of the fridge 30 minutes before serving.


Recipe Notes

Remove as many of the seeds as you like from the jalapenos based on how spicy you like it.