Green Gazpacho

Here’s a refreshing recipe for Green Gazpacho – a chilled raw soup, made with fresh garden ingredients like zucchini, bell pepper and cucumber that can be made in 15 minutes. A nourishing and delicious summer treat! 

We are in the midst of a heat wave, and it’s hard to even think about cooking. Green Gazpacho to the rescue! It’s a cool and refreshing soup, made with summer veggies like zucchini, cucumber, celery, bell pepper and fresh herbs, and the best part?

No cooking necessary. Just blend and chill!

So for the last couple of weeks, I’ve had a jar of some type of gazpacho (we have quite a few on the blog) just chilling out in the fridge.

Great for lunch, or an appetizer, or a refreshing mid-day snack.

Ingredients in Green Gazpacho

• celery (alternatively, use 2 cups celery juice, omit water)
• water
• zucchini- or summer squash
• Turkish cucumbers- or use English or Persian (all no-peel options)
• yellow bell pepper
• onion- sweet, white, yellow or red
• garlic cloves
• parsley- or sub more cilantro
• cilantro- or sub more parsley
• greens- spinach or arugula
• lemon juice (or lime juice)
• olive oil
•  salt
•  coriander
•  cumin
• cayenne
• Optional Garnishes: finely diced avocado, red onion, cucumber, zucchini, cilantro, microgreens, finishing salt, olive oil and Urfa biber

How to make Green Gazpacho

Green Gazpacho takes about 15 minutes of hands-on time, and 30-60 minutes of chilling time.

Step one

The base of the soup is celery juice. Blend celery and water to make celery juice.

Strain. Alternatively, you can juice celery or buy celery juice.

Step two

Pour the strained celery juice back into the blender along with all the veggies, herbs, onion, garlic and greens, blending until smooth.

Step three

Season the green gazpacho with the spices, lemon juice, olive oil, salt and cayenne. Blend again. Taste and adjust lemon and salt to taste.  If it tastes bland, it needs more of both.

Pour into a jar and chill. The colder the better!

Step four

Finely chop cucumber, zucchini and avocado to stir into to the soup-or use as garnish. I do both.

Yes, we are using raw zucchini here, and when cut very finely, adds a nice texture.

TIP The key here is, to cut the zucchini small– no bigger than a 1/4 inch dice, smaller if possible.

Step five

Serve the gazpacho in cups or bowls. Garnish with the finely chopped veggies and avocado, more herbs, a drizzle of olive oil, a sprinkle of finishing salt, cracked pepper and Urfa Biber Chili flakes.

I love this soup just like this. It tastes clean and light.

For extra richness, you could swirl in yogurt. Up to you. 😉

Expert Tips

1. Gazpacho is best served really really cold.
2. The finely chopped veggies add great texture.
3. The flavorful base of the gazpacho is the celery juice- it really elevates, so don’t skip this part.

More gazpacho recipes you may enjoy

• Tomato Gazpacho (Chunky or Smooth)
• Tomato Peach Gazpacho
• Watermelon Gazpacho
• Cooling Cucumber Gazpacho
• Chilled Cucumber Melon Soup
• Simple Delicious Beet Gazpacho

Enjoy the Green Gazpacho and let us know if you give it a try!

Have a happy weekend and stay cool ✌️.

xoxo

Sylvia

Green Gazpacho

★★★★★ 4.8 from 4 reviews

• Author: Sylvia Fountaine | Feasting at Home
• Prep Time: 15
• Total Time: 15 minutes
• Yield: 6 cups 1x
• Category: soup, appetizer
• Method: blended
• Cuisine: American
• Diet: Vegan

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Description

Here’s a refreshing recipe for Green Gazpacho – a chilled raw soup, made with fresh garden ingredients that can be made in 15 minutes. A nourishing and delicious summer treat!  Allow 30-60 minutes of chilling time.

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Ingredients

Units USM Scale 1x2x3x

• 2 cups celery (alternatively, use 2 cups celery juice, omit water)
• 2 cups water
• 2 small-medium zucchini- rough chopped (save 1/2 cup, finely diced for garnish)
• 4 Turkish cucumbers- rough chopped (save one for garnish, finely diced)
• 1 yellow bell pepper- remove stem and seeds, rough chop. Save 1/4 cup for garnish
• 1/4 cup onion- sliced
• 2 garlic cloves
• 1/2 cup parsley, packed
• 1/2 cup cilantro, packed
• handful greens- spinach or arugula
• 1/4–1/3 cup lemon juice (or lime juice)
• 1 tablespoon olive oil
• 1 1/4– 1 1/2 teaspoons salt
• 1 teaspoon coriander
• 1 teaspoon cumin
• 1/4 teaspoon cayenne
• Optional Garnishes: finely diced avocado, red onion, cucumber, zucchini, cilantro or parsley, microgreens, finishing salt, olive oil and Urfa biber

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Instructions

1. Blend celery and water to make celery juice. Strain.
2. Pour the strained celery juice back into the blender along with all the veggies (saving some for the garnish) herbs, onion, garlic and greens -blend until smooth.
3. Season the green gazpacho with the spices, lemon juice, olive oil, salt and cayenne. Blend again. Taste and adjust lemon and salt to taste.  If it tastes bland, it probably needs more of both. Pour into a jar and chill. The colder the better!
4. Finely chop cucumber, zucchini, bell pepper and avocado to use as garnish. You can also stir this into the chilling soup if you like. The smaller the dice the better here!
5. Serve the chilled gazpacho in cups or bowls.
6. Garnish with the finely chopped veggies and avocado, more herbs, a drizzle of olive oil, a sprinkle of finishing salt, cracked pepper and Urfa Biber Chili flakes.

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Notes

1.  Yes, we are using raw zucchini here, and when cut very finely, adds a nice texture.  The key here is, to cut the zucchini small– no bigger than a 1/4 inch dice, and smaller if possible.
2. Feel free to add a swirl of plain yogurt for extra richness.
3. Gazpacho will keep 4 days in the fridge.

Nutrition

• Serving Size: 1 cup
• Calories: 100
• Sugar: 3.4 g
• Sodium: 528.7 mg
• Fat: 6.3 g
• Saturated Fat: 0.9 g
• Carbohydrates: 10.9 g
• Fiber: 4.6 g
• Protein: 2.4 g
• Cholesterol: 0 mg

Keywords: Green Gazpacho