Hot Summer Green Gazpacho

This green gazpacho is just the right mix between a delicious hot & cold dish!

Serves: 3-4


  • 2 Green Bell Peppers  
  • 2 Limes 
  • 1 Red Chili 
  • 1 Package Coriander 
  • 1 Spring Onion 
  • ½ Cucumber 
  • ½ Cantaloupe 
  • ½ Package Dill 
  • ½ Package Basil 
  • ½ Avocado  
  • 1 Garlic Clove 
  • 100 ml Jogurt 
  • Balsamic 
  • Olive Oil

Add Ons 

  • Herb Leaves of Coriander Basil Dill 
  • Melon Cubes 
  • Cucumber Cubes 
  • Pomegranate Seeds 
  • Ice Cubes 
  • Olive Oil


  1. Chop ingredients into blend-able pieces (green peppers, red chili*, tips of the spring onion, avocado, cucumber, cantaloupe, basil, coriander, dill and garlic)
  2. Set aside some melon, cucumber, coriander, basil and dill to add as toppings later.
  3. Add the bell peppers, cucumber, and cantaloupe together in a blender. 
  4. Blend until you have a liquid consistency. 
  5. Add the rest of the ingredients (garlic, spring onion, chili, jogurt, olive oil, balsamic avocado, the juice of two limes, coriander leaves, dill, and basil leaves) and blend together.  
  6. Add the final mixture into a large bowl. 
  7. Chop up leftover melon and cucumber into small cubes and add to the gazpacho.
  8. Additionally, add ice cubes and pomegranate seeds. 
  9. Drizzle some olive oil on top, sprinkle herbs, and add spring onion on top. 
  10. Serve cold and enjoy!

*Note: Remove seeds from the red chili so it’s not so hot