Spanish Green Gazpacho Recipe

My delicious and easy green gazpacho recipe is the perfect cold soup for summer.
  • 4-6 medium green tomatoes (about 2 lbs.), roughly chopped (be sure to use green tomatoes, and not unripe ones)
  • 1 small cucumber, seeded and roughly chopped
  • ½ green bell pepper, roughly chopped
  • ½ small white onion, roughly chopped
  • 1 small garlic cloves
  • ½ medium avocado (make sure it is ripe)
  • ½ cup parsley, chopped
  • ¼ cup mint, chopped
  • Salt to taste (start with a big pinch)
  • 2 teaspoons sherry vinegar (you can adjust at the end if you like more)
  • 1 tablespoon of fresh lemon juice (to prevent browning)
  • ½ cup extra virgin olive oil
  • ¼ cup spinach (optional - but this will enhance the gazpacho's green color)

  1. Add the vegetables to your blender (except for the avocado and herbs)
  2. Add the tablespoon of lemon juice
  3. Pulse and then blend on high speed for a few minutes until completely pureed
  4. Add the avocado, herbs, salt, and sherry vinegar and blend
  5. While blending on low speed, slowly add the olive oil
  6. Add the spinach for a punch of green color (optional)
  7. Taste and adjust for salt and vinegar. If the gazpacho is too thick, add a bit of ice cold water. Strain if you wish for a smoother version.
  8. Enjoy!
Spanish Green Gazpacho Recipe 5 of 5

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