Green Gazpacho Soup

When Jeff and I spent the night in Paris this week, we had dinner at a great bistro called “Substance.” We both ordered the green gazpacho soup as an appetizer; after one spoonful, we looked up at each other and said “wow…this is delicious!” Quellel domage that I neglected to ask the chef for the recipe. Upon returning home to LA, I was determined to recreate it. I scoured the internet for recipes that I thought might be similar, and came up with this one from All Recipes that was a near match!



2 cups diced honeydew melon

  • 1 English (seedless) cucumber, peeled and diced

  • 1 small onion, diced


  • 1 avocado - peeled, pitted, and chopped

  • 1 jalapeno pepper, seeded and coarsely chopped
    (adjust amount based on your desired level of spiciness)

  • 1 clove garlic, chopped

  • 1/4 cup white balsamic vinegar

  • 1 tablespoon lime juice

  • salt and freshly ground black pepper to taste


Blend honeydew melon, cucumber, onion, avocado, jalapeno pepper, garlic, white balsamic vinegar, lime juice, salt, and black pepper in a blender or food processor, until smooth.

Adjust seasonings if desired and chill before serving.

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