This green gazpacho is a refreshing and nourishing way to enjoy the summer bounty of fresh vegetables. It’s a raw, chilled soup that can be whipped up in 15 minutes and stored in the fridge for a quick and easy meal or snack. It’s vegan, gluten-free and full of flavor!
What is gazpacho?
Gazpacho is a traditional Spanish soup that is served cold. It usually consists of blended tomatoes, cucumbers, peppers, garlic, onion, vinegar, olive oil and bread. There are many variations of gazpacho, depending on the region and the season. Some are chunky, some are smooth, some are spicy, some are sweet.
What is green gazpacho?
Green gazpacho is a twist on the classic tomato-based gazpacho. It uses green vegetables like zucchini, cucumber, celery, bell pepper and spinach to create a vibrant and healthy soup. It also adds fresh herbs like parsley and cilantro to give it a burst of flavor and color. Green gazpacho is lighter and more refreshing than the red version, and it’s perfect for hot summer days.
How to make green gazpacho
Making green gazpacho is very easy and requires no cooking. All you need is a blender and a few simple ingredients. Here are the steps:
- Make celery juice by blending celery and water together and straining it. You can also use store-bought celery juice or juice your own celery.
- Add the celery juice back to the blender along with zucchini, cucumber, bell pepper, onion, garlic, parsley, cilantro and spinach. Blend until smooth.
- Season the soup with lemon juice, olive oil, salt, coriander, cumin and cayenne pepper. Adjust to your taste.
- Transfer the soup to a jar or a bowl and chill in the fridge for at least 30 minutes or up to 3 days.
- Serve the soup cold with some diced avocado, red onion, cucumber, zucchini, cilantro, microgreens, salt flakes, olive oil and chili flakes as toppings. You can also swirl in some yogurt for extra creaminess if you like.
Tips for making green gazpacho
- Use ripe and juicy tomatoes for the best flavor and texture.
- Use thin-skinned cucumbers like English, Persian or Turkish ones that don’t need to be peeled.
- Cut the zucchini very small (no bigger than 1/4 inch) for a nice crunch in the soup.
- Gazpacho tastes better when it’s very cold, so chill it well before serving.
- Gazpacho can be made ahead and stored in an airtight container in the fridge for up to 3 days.
- Gazpacho can also be frozen for up to 3 months. Thaw it overnight in the fridge before serving.
