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Green Gazpacho

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

Prep 25 mins
Cook 10 mins
Total 35 mins
Appetizer
Spanish
6 to 8 servings
665 kcal

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 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

Directions 

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.