Green Gazpacho

This is a wonderfully light, cold soup that’s very refreshing. It doesn’t taste as “green” as it would seem, as the garlic, vinegar and chile all provide depth of flavor. The ingredients didn’t fit in the blender all at once, so I used an immersion blender to break down the ingredients, and then processed it in batches in the blender. I thought the flavor and texture were better before I added the second batch of ice cubes. If you need to keep it cold during service, I’d suggest presenting it on a bed of ice rather than adding more ice to the soup.

This is a very quick and easy no-cook recipe. I followed the recipe exactly, using one whole fresh green chile. I only had to use about half of the ice cubes. I thought that the recipe may need more salt, but I was wrong. It was very fresh and flavourful. The homemade croutons added a tasty, salty, crunchy element. I ended up blending this soup in four batches, then stirred them together in a large bowl. Delicious!

I’m always on the lookout for cold soup or gazpacho recipes that are satisfying and filling, and don’t heat up the kitchen on a hot summer day. This is one. Don’t be put off by the cup of oil! You won’t be eating all of it in one sitting. I did run into a small problem: I couldn’t fit the entire batch into my blender. To remedy, I put half the ingredients in the blender jar and the other half in a bowl. I pureed everything, transferred it all to a large pitcher, pureed the other half, and then combined everything in that pitcher. Now, the blending itself: If you don’t have a high-powered, fancy-schmancy blender, prepare to puree for awhile—or be resigned to a slightly fibrous soup. It’s fine, really. No one will notice. The deep, green, slightly herby flavor of the soup makes up for any textural issues. Please, put the green chile in the soup. It adds just a bit of warmth (rip out the seeds and ribs if you don’t like heat).

This is a wonderful spring soup—it’s easy, fresh and beautiful to serve. And the bounty of good-for-you raw veggies blended and chilled will please almost any eater. The addition of the bread produced just the right texture, and made it quite substantial. Although the list of ingredients appears long, the preparation involves everything except the croutons popped directly in the blender. I used a free-standing blender and, as it does require two batches to blend, I suggest reserving a cup of the water to liquefy your second batch. The second time I made this, I didn’t peel my organic cucumbers as the peel is very advantageous in a detox recipe. I also used two jalapeños and freshly ground black pepper the second go round, as I prefer that punch. I think one cup of ice cubes would work well, given the instructions to achieve your desired consistency. Overall, a fabulous, healthy soup.

Don’t let the title deter you from making this soup. Sure, it’s healthy—loaded with stuff that’s good for you—but more than that, it’s beautiful. It’s almost neon green, and majorly yummy! You’ll need to chop up the vegetables to a size that your blender can handle. Since this recipe makes more than nine cups of soup, you might consider halving it. Also, I’d suggest using cold water to help cool down the soup. Overall, I really loved this soup.

This was great! What an easy recipe. It seemed like one of those green smoothies that you see everywhere. The addition of olive oil and a tiny bit of yogurt make all the difference in texture and the taste. I loved it, and I felt so healthy eating it. My only issue was that I couldn’t fit everything in the blender at once—I had to blend, then add more to make everything fit.

In a word, terrific. A jolly green giant if ever there was one. This gazpacho is vibrant in both flavor and appearance, and makes a refreshing alternative to more tried and true tomato-based gazpachos. While the huge quantity of spinach and assorted vegetables the recipe calls for could lead you to believe you’re in for something dauntingly wholesome, the oil and walnuts lend the soup body and richness, and the jalapeño gives it a bit of sass. All in all, it’s nuanced, well-balanced, and completely luxurious. Although the recipe implies that you can make the entire batch in a blender, this is true only if your blender is the size of a trash can. I had to make it in four batches (in a medium-sized food processor), and then stir everything together in a large bowl. Also, I left out the celery because I forgot to buy it at the store, but the soup didn’t seem any worse for the omission. Serving suggestions, by the way, seem accurate, though everyone will probably want seconds.

I love it when a gazpacho comes together! This light, refreshing puree has just the right amount of everything, combining into a harmonious balance of garden-fresh flavour. A great way to celebrate a warm spring day. I’d recommend using only half the water and ice cubes to start, and adding more until you get your desired consistency. I like a gazpacho that’s somewhat thicker than a bisque, so I used one ounce (or one cube) per serving portion to start. I’ve found that ice cubes tend to come in two varieties: the one-ounce type that you get from a tray, and the semi-circled, 1/2-ounce type that your ice-cube maker churns out. So for me it was easy, nine of the former, or 18 of the latter.

Two batches of food processing was required. I started with about 1/2 blender and processed, adding portions of everything until I was about 3/4 full. I transferred that to a tureen and processed the balance the same way. Then I stirred the two batches together and tasted—perfect. I didn’t need the extra ice cubes, but may add one or two small ones to the bowl in the summertime to keep things light and cool. I used a “Frutatto,” or fruity olive oil, which worked quite well in enhancing the garden-fresh idea.

The soup and croutons were easy to prepare. The mixture barely fit in my blender, so perhaps halving the recipe is better for a first attempt. On blending the soup, it was a vibrant and attractive lime green, but had a strong, zingy flavour, which I attributed to the raw garlic. The soup might be better if it used cooked garlic, or if there was less garlic in it, but that’s personal taste. After adding two handfuls of ice, my soup was only lukewarm, not cold, so perhaps more ice should be added to get a really cold soup.

This is a delicious and beautiful soup! Unlike its red cousin, which can only be enjoyed using perfectly ripe summer tomatoes, this gazpacho relies on vegetables that can be purchased any time of year. With the richness of walnuts and olive oil, it’s substantial and quite filling for a vegetable soup. Although I loved the garlicky flavor of the soup, if you’re not a fan of raw garlic, decreasing down to one or two cloves might be a good adjustment. There are too many ingredients to blend in one go, so the ingredients need to be divided in half and blended in two batches. The croutons are nice with the soup, but the second time I served this, I made toast smeared with a bit of soft goat cheese and enjoyed that even more. A drizzle of walnut oil in place of the olive oil was a nice touch as well. I’ll certainly make this soup over and over again.

First off, I loved this soup. It was shockingly similar to other gazpachos that I’ve had despite its decidedly green foundation. I also didn’t mind the weight measurements for the ice cubes, since I bake by weight most of the time. What drove me crazy was that even a half batch barely fit in my blender, and even then, only because I processed the ingredients in sequence. I’d recommend blending a whole batch in four stages and a half batch in two. Also, it makes more than six servings—unless you’re feeding some really hungry people. In the future, I’d adjust the olive oil down a bit and the yogurt up, but really, the flavor was fresh and bracing—just the way a gazpacho should be—and this was a fun change from the typical color. I’d say a half-batch could easy serve four as a main course or six as an appetizer, so plan accordingly.

This was great! What an easy recipe. It seemed like one of those green smoothies that you see everywhere. The addition of olive oil and a tiny bit of yogurt make all the difference in texture and the taste. I loved it, and I felt so healthy eating it. My only issue was that I couldn’t fit everything in the blender at once—I had to blend, then add more to make everything fit.