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Home » Popular » Soups, Chilis, & Stews » Green Gazpacho

Green Gazpacho

June 17, 2021Leave a Comment

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Green Gazpacho is an easy chilled soup that shines with garden-fresh flavors! This soup is light, healthy, & so refreshing on a hot day! via @thiswifecooks

Green Gazpacho is an easy, chilled, plant-based soup that shines with garden-fresh flavors of the season!

This soup is light, healthy, and refreshing on a hot summer day!

Vegan Gazpacho is an easy chilled soup that shines with garden-fresh flavors! This soup is light, healthy, & so refreshing on a hot day!

The beautiful green color of this soup comes from the fact that it’s loaded with good-for-you green veggies.

And the process couldn’t be easier. You literally layer everything into a blender then blitz it until the ingredients come together to create a smooth and tasty soup.

You don’t even have to turn the oven on; this soup requires absolutely no cooking whatsoever.

Green Gazpacho is an easy chilled soup that shines with garden-fresh flavors! This soup is light, healthy, & so refreshing on a hot day!

Table of Contents

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  • Ingredients for Green Gazpacho
  • How to Make Green Gazpacho
  • What to Serve With Gazpacho
  • More Easy Soup Recipes You’ll Love!
  • Green Gazpacho
    • Ingredients
    • Instructions
    • Nutrition

Ingredients for Green Gazpacho

  • 4 mini cucumbers
  • 1 green bell pepper, stem and seeds removed
  • 1 celery stalk
  • 2 cloves garlic
  • 3 cups baby spinach
  • 3/4 cup walnuts, chopped
  • 1/2 cup fresh basil
  • 2 tablespoons vegan sour cream
  • 2 tablespoons sherry vinegar
  • 1 tablespoon parsley, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/8 teaspoon white pepper
  • 1 cup water
  • 1/2 cup olive oil

How to Make Green Gazpacho

STEP ONE: Roughly chop the cucumbers, bell pepper, celery, and garlic then add them to a blender.

STEP TWO: Add the spinach, walnuts, basil, sour cream, sherry vinegar, parsley, salt, sugar, and white pepper.

STEP THREE: Pour in the water and olive oil.

STEP FOUR: Blend until the consistency of the soup is smooth.

STEP FIVE: Adjust seasoning to taste and place the soup in the refrigerator to chill until ready to serve.

If serving before the soup is completely chilled, add 1/2 cup crushed ice then ladle into bowls and serve.

Green Gazpacho is an easy chilled soup that shines with garden-fresh flavors! This soup is light, healthy, & so refreshing on a hot day!

What to Serve With Gazpacho

Bread! Homemade Focaccia is simple to make and great for dipping in the soup. A freshly sliced baguette is also a good choice.

Grilled foods like Spicy Grilled Cauliflower Kabobs also pair well and offer a nice contrast to the coolness of the gazpacho.

More Easy Soup Recipes You’ll Love!

  • Vegan Broccoli and Parmesan Soup
  • Green Chile Rice and Black Bean Soup
  • Vegan Tortellini Soup
  • Chilled Asparagus Soup
  • Sriracha Ramen Soup with Bok Choy and Shiitake Mushrooms

Green Gazpacho is an easy chilled soup that shines with garden-fresh flavors! This soup is light, healthy, & so refreshing on a hot day!
Vegan Gazpacho is an easy chilled soup that shines with garden-fresh flavors! This soup is light, healthy, & so refreshing on a hot day!

Green Gazpacho

An easy chilled soup that shines with garden-fresh flavors!
5 from 2 votes
Print Pin Rate
Course: Brunch, Main Course, Side Dish
Cuisine: American
Keyword: healthy, vegan, vegetarian
Prep Time: 10 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 15 minutes minutes
Servings: 4
Calories: 421kcal
Author: Holly Gray
Prevent your screen from going dark

Ingredients

  • 4 mini cucumbers
  • 1 green bell pepper stem and seeds removed
  • 1 celery stalk
  • 2 cloves garlic
  • 3 cups baby spinach
  • 3/4 cup walnuts chopped
  • 1/2 cup fresh basil
  • 2 tablespoons vegan sour cream
  • 2 tablespoons sherry vinegar
  • 1 tablespoon parsley chopped
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/8 teaspoon white pepper
  • 1 cup water
  • 1/2 cup olive oil

Instructions

  • Roughly chop the cucumbers, bell pepper, celery, and garlic then add them to a blender.
  • Add the spinach, walnuts, basil, sour cream, sherry vinegar, parsley, salt, sugar, and white pepper.
  • Pour in the water and olive oil.
  • Blend until the consistency of the soup is smooth.
  • Adjust seasoning to taste and place the soup in the refrigerator to chill until ready to serve.
  • If serving before the soup is completely chilled, add 1/2 cup crushed ice then ladle into bowls and serve.

Nutrition

Calories: 421kcal | Carbohydrates: 9g | Protein: 5g | Fat: 43g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 22g | Sodium: 644mg | Potassium: 301mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2471IU | Vitamin C: 33mg | Calcium: 60mg | Iron: 2mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!

Adapted from Yotam Ottolenghi.

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Filed Under: Breakfast & Brunch, Side Dishes, Soups, Chilis & Stews, Soups, Chilis, & Stews, Vegan Tagged With: 30 minutes or less, quick and easy, vegan, vegetarian

Previous Post: « Vegan BBQ Baked Beans
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Hi, I’m Holly! I’m a busy wife and mom. I love cooking for my family and sharing creative and flavorful plant-based recipes.

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