This soup is ready before a stovetop version would even finish heating: blending the vegetables raw breaks down their tough cell walls mechanically, standing in for what cooking would otherwise do. Spinach and celery form the watery base, avocado gives it real body and a creamy mouthfeel, and cucumber keeps everything cool and light rather than heavy. A jalapeño, seeded and cored, adds a background warmth that builds slowly rather than hitting all at once, balanced by a generous squeeze of lime. Coriander and red bell pepper round out the colour and flavour, while the amount of water you add is entirely up to you, depending on whether you want something spoonable or more like a thick, sippable drink. Served straight from the blender or chilled for an hour first, it is finished with whatever garnish is on hand: chopped pepper, sliced cucumber, hemp seeds or dulse flakes all work.
Raw green soup with avocado and cucumber
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Ingredients
- 3 cups spinach, loosely packed
- 4 stalks celery
- 1/4 cup coriander
- 1 small red bell pepper
- 2 avocados
- 2 cucumbers, peeled
- 1 jalapeño pepper, seeded and cored
- The juice of 1 to 2 limes (lemon works too)
- 1 to 1 1/2 cups water (adjust for the thickness you want)
- 1/2 teaspoon Himalayan sea salt, or to taste
- Black pepper, to taste
Optional garnish
- Chopped red pepper, sliced cucumber, hemp seeds or dulse flakes, in any combination
Preparation
- Combine all the soup ingredients in a blender and process until smooth.
- Serve immediately, or chill in the fridge for an hour first if you prefer it cold. Garnish as you like and enjoy.
Tip
Chill the soup for at least an hour before serving if you have the time: the flavours round out and the jalapeño's heat mellows slightly as it sits, compared to serving it straight from the blender.
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FAQ: your questions about raw green soup with avocado
What should you not mix with spinach?
Spinach contains oxalates, which bind to calcium and iron and reduce their absorption. Pairing it with a large amount of dairy, or with a non-haem iron source you are genuinely counting on, is therefore not ideal. Conversely, vitamin C clearly improves the absorption of plant iron: the lime and the red pepper in this recipe play exactly that role. Nothing is forbidden, it is mostly a matter of not relying on spinach as your only source of calcium.
Which vegetables go well with spinach?
Anything that provides vitamin C works particularly well: red pepper, broccoli, tomato, or a citrus juice, because they help you absorb the iron in spinach. Cucumber and celery, as here, mainly bring water and freshness and lighten the slightly earthy side of the leaf. Finally, a fat source, the avocado in this soup, makes the carotenoids in spinach far more available, since they are fat-soluble.
How do you add flavour to a gazpacho?
Three levers, in this order. Acidity first: lime, lemon or a discreet vinegar immediately wake up a bland cold soup. Then salt, because cold dulls the perception of saltiness and you need more than you would in a hot dish. Fat last, olive oil or avocado, which carries the aromas and gives length on the palate. A period of chilling does the rest: an hour is enough for the flavours to bind.
What can you put in a gazpacho?
The traditional Andalusian version brings together tomato, cucumber, pepper, garlic, olive oil, vinegar and stale bread. But the principle, raw vegetables blended and served cold, adapts very freely: melon, beetroot, peas, courgette, or a green base like this one, built on spinach, celery and avocado. Simply keep the balance between a watery vegetable, an acidic element, fat and salt, and you can replace almost everything else.
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