This Green Gazpacho is the ultimate summer soup! Tomatillos, cucumber, green pepper, and tender herbs are blended together in this delicious chilled soup.
What is Gazpacho?
Gazpacho is a Spanish chilled soup comprised of blended raw vegetables.
Wait, wait. Come back! I promise this is a good one. You stick around, ya hear?
Gazpacho is one of those recipes that seems to slip my mind, although I regularly have all of the ingredients on hand to make it all times. It’s a light lunch or a refreshing snack. It can be the perfect starter to summer supper, or even enjoyed as an on-the-go breakfast. Yes breakfast. Eat your greens, folks – no matter the time of day!
Speaking of green, it’s worth pointing out that traditional gazpacho is red, having tomatoes serve as the base. While absolutely delicious, I like making this green version, because…well, look at it:
Pretty, right? Are we convinced yet? Let’s talk hat goes in to this delicious Green Gazpacho and see if we can convince you even more…
Making Green Gazpacho
As mentioned, gazpacho is raw blended vegetables, yes, but there are a few other key ingredients you need to take this gazpacho to the next level:
- Acid: citrus juice or vinegar are necessary to give this drinkable soup it’s brightness. I se both lemon juice and apple cider vinegar in this version, as I like how both flavors contribute freshness in their own right.
- Fat: I use olive oil in this version, which is the classic addition in gazpacho. Some recipes call for avocado, which would be equally delicious and offer silky texture.
- Herbs: I’m talking ALL the herbs. However, stick to the tender ones. Basil, mint, cilantro, parsley…select your favorites or use them all! They add a powerful flavor punch that takes this gazpacho to the next level.
How To Serve Gazpacho
We need to talk temperature, folks. You see, gazpacho is a chilled soup. I can only imagine what you’re thinking: “Is she really trying to convince me of drinking a bowl of chilled blended up vegetables?!”
Why yes. Yes, indeed I am. And you’ll thank me for it.
I like serving this gazpacho in small bowls with tiny spoons (how cute!), or else in glasses for sipping. You can adjust the texture, depending how you plan to serve it, by adding water to thin it out. Whichever way you serve it though, one thing is for sure: this Green Gazpacho is pure, light, tasty summer refreshment.
Tried this Green Gazpacho recipe and loved it? Use the hashtag #sohappyyoulikedit and tag @sohappyyoulikedit on social media so I can see your creations!
Let’s be friends! Find me on Instagram, Facebook, and Pinterest!
Green Gazpacho
Ingredients
- 3 cups cucumber
- 3 cloves garlic
- 2 cups tomatillos, husks removed, rinsed, and sliced if large
- 2 cups tender herbs, such as basil, mint, cilantro, parsley
- 1 medium head romaine lettuce, destemmed and leaves washed
- 1 green pepper, seeded and chopped in to large pieces
- Handful chives or green onion, roughly 1/4 cup
- 1 Tbsp lemon juice
- 1 tsp apple cider vinegar
- 1/3 cup olive oil
- 1-2 tsp salt
Instructions
- Add all ingredients through cives in to a food processor. Pulse until loosely combined.
- With motor running, stream in lemon juice, ACV, and olive oil. Add salt.
- Continue blending until desired consistecny is met. This could take up to a few minutes if you prefer a very thin gazpacho. Feel free to add water if you prefer it very thin!
- Taste, and adjust salt and lemon juice as you prefer.
- Transfer to a