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Green Gazpacho

There are a million recipes around for gazpacho, which is by far my favorite cold soup. This one, a green gazpacho recipe, is loosely based on tarator, a cold yogurt and cucumber soup from the Balkans. A proper free-standing blender works best here, but an immersion blender could also be used.–Yotam Ottolenghi

LC Summer Detox Note

Go ahead, have your beer-soaked brats and your burgers on the grill. This recipe makes amends. And in a gloriously light, creamy, green—albeit not an icky green—way.

Green Gazpacho Recipe

  • Quick Glance
  • 25 M
  • 35 M
  • Serves 6 to 8

Ingredients

  • For the croutons
  • 2 thick slices sourdough bread
  • 4 tablespoons olive oil
  • Salt
  • For the green gazpacho
  • 2 celery stalks (including the leaves)
  • 2 small green bell peppers, stemmed and seeded
  • 1 1/4 pounds cucumbers, peeled and, if desired, seeded
  • 3 slices stale white bread, crusts removed
  • 1 fresh green chile, such as a jalapeno, seeded (or less if you don’t want it too hot)
  • 4 garlic cloves
  • 1 teaspoon sugar
  • 1 1/2 cups walnuts, lightly toasted
  • 6 cups baby spinach (about 5 ounces)
  • 1 cup basil leaves
  • 2 tablespoons chopped parsley
  • 1/4 cup sherry vinegar
  • 1 cup olive oil, plus more for drizzling
  • 3 tablespoons Greek yogurt
  • About 2 cups water
  • 9 ounces ice cubes
  • 2 teaspoons salt
  • White pepper to taste

Directions

  • Make the croutons
  • 1. Preheat the oven to 375°F (190°C).
  • 2. Cut the bread into 3/4-inch cubes and toss them on a baking sheet with the oil and a bit of salt. Spread in a single layer and bake until the croutons turn golden and crisp, about 10 minutes. Remove from the oven and let cool.
  • Make the green gazpacho
  • 3. Roughly chop the celery, bell peppers, cucumbers, bread, chile, and garlic. Place these in a large bowl along with the sugar, walnuts, spinach, basil, parsley, vinegar, oil, yogurt, 1 1/2 cups of the water, half the ice cubes, the salt and some white pepper. Working in batches, blitz the soup in a blender until smooth, pouring each batch into a bowl and stirring to combine at the end. If desired, add as much of the remaining 1/2 cup water, a little at a time, to get your preferred consistency. Taste the soup and adjust the ingredients accordingly. If desired, pour a little of the soup back into the blender and add the remaining ice and pulse once or twice, just to crush it a little. Stir this into the rest of the gazpacho.
  • 4. Serve the green gazpacho at once, ladling it into bowls and a few croutons and a drizzle of olive oil, if desired.
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