Green Gazpacho

This green gazpacho, from the always stellar Yotam Ottolenghi, makes use of the bounty from your garden while keeping you cool. It makes a lovely break from heavy foods while still feeling luxe and satisfying.

Black bowl of green gazpacho, with two ice cubes, drizzle of olive oil

There are a million recipes around for gazpacho, which is by far my favorite cold soup. This one, a green gazpacho, 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.

☞ Contents

Green Gazpacho

Black bowl of green gazpacho, with two ice cubes, drizzle of olive oil
As you can see from the instructions, this green gazpacho is simple to make. There may be many ingredients but they're straightforward and don't need much prep. It's certainly worth the effort. A delicious soup that's perfect on a hot day.

Prep 25 mins
Cook 10 mins
Total 35 mins
6 to 8 servings
665 kcal
5 / 5 votes
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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 jalapeño, 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
  • 1 cup basil leaves
  • 2 tablespoons chopped flat-leaf parsley leaves
  • 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


Make the croutons

  • Preheat the oven to 375°F (190°C).
  • 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

  • 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.
  • Serve the green gazpacho at once, ladling it into bowls and a few croutons and a drizzle of olive oil, if desired.
Print RecipeBuy the Plenty--Good, Uncomplicated Food cookbook

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Show Nutrition

Serving: 1portionCalories: 665kcal (33%)Carbohydrates: 17g (6%)Protein: 8g (16%)Fat: 65g (100%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 19gMonounsaturated Fat: 36gTrans Fat: 1gCholesterol: 1mgSodium: 903mg (39%)Potassium: 529mg (15%)Fiber: 4g (17%)Sugar: 5g (6%)Vitamin A: 3308IU (66%)Vitamin C: 36mg (44%)Calcium: 133mg (13%)Iron: 3mg (17%)

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Recipe Testers’ Reviews

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.

Originally published July 4, 2011


#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


  1. 5 stars
    What a great recipe to fill you up on a hot day without making you feel full. It does make a lot but its so good I have been eating it for two days now and gave my vegetarian DIL half. I chopped all the ingredients into pretty small pieces after reading the reviews and threw the whole shebang into a giant bowl. While spooning the batches into my food processor I tasted a ladleful and remembered that I wasn’t really a fan of puréed gazpacho – too much like baby food – and kept about a fifth of the stuff to throw in whole just to give it texture and some bite. I admit I couldn’t stop eating the chopped stuff – the walnuts, cucumbers, and basil were all just so fresh tasting. I thought the sour dough croutons needed some more seasoning so I wound up throwing in some store bought seasoned croutons. I made grilled cheese sandwiches with the sour dough bread, grilled up nicely and went well with the gazpacho. This is a recipe that I will be making at least once a week this summer even tho it reminds me of the green glop that Rene Russo (in The Thomas Crown Affair) tells the detectives when they ask what she is drinking “you really don’t want to know”.

    1. Hah! Love everything about what you just wrote, Marilyn, including your tweaks and your touch of humor! So glad you like this recipe as much as we do. And I, too, do the same with gazpacho for the sake of a little textural contrast. Kindred souls. Looking forward to hearing which recipe on our site you try next…

  2. 5 stars
    I love and adore this soup! I made a big batch almost every week last summer when I bought the book and it kept very well for a couple of days–not much discoloration and the taste intensified. I now skip the bread in the soup. The soup is thick enough and the taste is cleaner without it. The croutons are a must, though!

  3. How does the color hold up if you want to make it ahead or have leftovers? I worry about the spinach turning dark and muddy looking.

    1. 5 stars
      When I made this the first time, I had quite a bit leftover. It kept very well in the fridge, tasted great, and the color was still very pretty the next day. Maybe the vinegar helps.

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