Green Gazpacho Recipe
I love soup of all kinds and make it at least once a week, if not two or three times a week during the school year. Soup is very digestible, filling, easy to load up with vegetables, and most soup recipes are flexible, which is my JAM! During the summer, I don’t make quite as many soups for obvious reasons, but I do enjoy a cold soup once a week. Salmorejo is my absolute favorite and then this “green gazpacho” is a close second. I have others too that I like – corn chowder, traditional gazpacho, fresh tomato soup, and the zucchini-leek soup from my cookbook, Quicker Than Quick, which I enjoy at room temperature.
Why you’ll love this recipe:
- Can be made in advance;
- It’s a fun twist on traditional tomato-based gazpacho and less acidic;
- Fast and easy recipe – blend and chill;
- Super refreshing!
Green Gazpacho Ingredients
- Persian cucumbers: make up the base of this cold soup. You could use regular cucumbers, but I would probably peel the skin.
- Avocado: adds a nice creaminess to the soup and helps make it filling.
- Scallions: are milder than regular onions. If a recipe doesn’t indicate which part of the onion to use, it means you will use the entire thing.
- Garlic cloves: are a great antibacterial and antiviral food. I like to keep a jar of peeled garlic (I do it myself) in the fridge to use throughout the week. It’s a game-changer!
- Apple cider vinegar: is great for gut health and can help with blood sugar stability. Look for a raw and unfiltered.
- Lemon juice: Adds a nice punchiness to the soup. I prefer using freshly squeezed juice.
- Olive oil: use an unrefined olive oil or best flavor.
How to Make Green Gazpacho
- Add all ingredients to a blender. Blend until completely smooth with a velvety texture. Refrigerate until chilled. Top with your choice of garnishes. It’s that easy!
Tips for Making Green Gazpacho
- Double recipe to serve more, but do it in batches since your blender can only accommodate one recipe’s worth of ingredients.
- Use thin skinned cucumbers such as Persian or hothouse. If you use standard cucumbers, you may want to peel the skin and remove some of the big seeds.
- Plan ahead and make this far enough in advance that you can chill it throughout before serving.
- Add toppings! Pureed soups love a contrast in textures. Add seafood or croutons or chopped herbs, for example.
- If you can’t eat raw garlic, omit it and swap in a garlic-infused olive oil. O Olive Oil makes a good one!
Serving Suggestions for Green Gazpacho
- Cooked crab or shrimp, chives, croutons, or a drizzle of olive oil
- You can serve this as a first course, or a meal with the addition of protein, or in shot glasses for a fun and refreshing hors d’oeuvres.
- This will last for 5 days in the fridge without turning brown. The acid in the soup helps keep the avocado from changing color.
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Green Gazpacho
Ingredients
- 7 Persian cucumbers including the skin and seeds, cut into chunks
- 1 avocado ripe but firm, pitted and peeled
- 4 scallions white and green parts chopped
- 2 garlic cloves
- 3 Tablespoons apple cider vinegar
- 3-4 Tablespoons fresh lemon juice from about 1 juicy lemon
- ¼ cup water feel free to use more to thin the soup out further
- ¼ cup unrefined cold-pressed extra-virgin olive oil
- 2 teaspoons sea salt + more to taste
- Garnish suggestions: chives croutons, cooked crab or shrimp, drizzle of olive oil
Instructions
- Add all ingredients to a blender. Blend until completely smooth with a velvety texture. Refrigerate until chilled. Top with your choice of garnishes.
Notes