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!
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.
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.
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
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
Adapted from Yotam Ottolenghi.
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