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.
- Quick Glance
- 25 M
- 35 M
- Serves 6 to 8
- For the croutons
- 2 thick slices sourdough bread
- 4 tablespoons olive oil
- 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 (about 5 ounces)
- 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
- 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.