Green Gazpacho Soup

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 and after one spoonful, we looked up at each other and said: “wow…this is delicious!” Quelle damage 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 of 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 of white balsamic vinegar
  • 1 tablespoon of lime juice
  • salt and freshly ground black pepper to taste


  1. Blend the 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.
  2. Adjust the seasonings if desired and chill before serving.
Green Gazpacho Soup Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

Lesley Wolman

All things fabulous! ❤️️

Get regular doses of fashion, beauty, food and more straight to your inbox. Sign up now!