Best 15 Green Gazpacho Recipes

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Gazpacho is a refreshing and flavorful cold soup that originated in the southern Spanish region of Andalusia. It is traditionally made with fresh, seasonal vegetables such as tomatoes, cucumbers, onions, and garlic, and is often served with croutons or bread. In recent years, there have been many variations on the classic gazpacho recipe, including green gazpacho.

Green gazpacho is a vibrant and flavorful soup that is perfect for a summer meal. It is made with a variety of green vegetables, such as cucumbers, green bell peppers, and spinach, and is often flavored with herbs such as basil, cilantro, and mint. This recipe also includes a unique twist: green grapes. The grapes add a touch of sweetness and freshness to the soup, and they also help to thicken it.

This recipe for green gazpacho is easy to follow and can be made in just a few minutes. It is a perfect soup to serve at a party or potluck, and it is also a great way to use up leftover vegetables. The recipe also includes instructions for making a vegan version of the soup, so everyone can enjoy this delicious and refreshing dish.

Here are our top 15 tried and tested recipes!

GREEN GAZPACHO



Green Gazpacho image

A cold, no-cook soup packed with fresh vegetables!

Provided by MrsFisher0729

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Gazpacho Recipes

Time 55m

Yield 2

Number Of Ingredients 9

2 cups diced honeydew melon
1 English (seedless) cucumber, peeled and diced
1 small onion, diced
1 avocado - peeled, pitted, and chopped
1 jalapeno pepper, seeded and coarsely chopped
1 clove garlic, chopped
¼ cup white balsamic vinegar
1 tablespoon lime juice
salt and freshly ground black pepper to taste

Steps:

  • Blend honeydew melon, cucumber, onion, avocado, jalapeno pepper, garlic, white balsamic vinegar, lime juice, salt, and black pepper in a blender until smooth. Adjust seasonings if desired and chill before serving.

Nutrition Facts : Calories 275.9 calories, Carbohydrate 36.3 g, Fat 15.1 g, Fiber 10.3 g, Protein 5.1 g, SaturatedFat 2.2 g, Sodium 47.2 mg, Sugar 22.2 g

CREAMY GREEN GAZPACHO



Creamy Green Gazpacho image

Provided by Joe Yonan

Categories     Soup/Stew     Leafy Green     Tomato     No-Cook     Vegetarian     Quick & Easy     Avocado     Cucumber     Summer     Healthy     Watercress

Number Of Ingredients 15

1 medium tomato, cored and cut into quarters
1 small cucumber, peeled and cut into large chunks
Flesh from 1/2 avocado, cut into large chunks
3 large basil leaves
1/2 jalapeño (optional)
3/4 cup lightly packed watercress or baby spinach leaves
1 small celery stalk (optional)
1 clove garlic, crushed
1 tablespoon red wine vinegar, or more to taste
1 tablespoon honey
2 ice cubes
Filtered water (optional)
Kosher or sea salt
Freshly ground black pepper
1 teaspoon extra-virgin olive oil

Steps:

  • Reserve one-quarter of the tomato, two cucumber chunks, two avocado chunks, and one basil leaf. Combine and finely chop for garnish.
  • Stem and seed the jalapeño half and reserve the seeds. Cut the jalapeño into several pieces. Combine one or two pieces of the jalapeño with the remaining tomato, cucumber, avocado, and basil and the watercress or spinach, celery, garlic, red wine vinegar, honey, and ice cubes in a blender or the bowl of a food processor; puree until smooth. Add 1/4 cup or more water to thin the mixture, if necessary.
  • Taste and season with salt, pepper, and more vinegar, if needed. If you want the soup spicier, add more of the jalapeño, a little at a time, as well as some of the seeds if desired, blending and tasting after each addition. Refrigerate until cold, then pour into a bowl and top with the reserved chopped tomato, cucumber, avocado, and basil and a drizzle of olive oil, and eat.

GREEN GAZPACHO



Green Gazpacho image

Blend roasted poblano and fresh cucumber and mint for a dazzling and delicious twist on gazpacho.

Provided by Food Network Kitchen

Time 20m

Yield 4

Number Of Ingredients 11

1 large poblano pepper
3 tablespoons extra-virgin olive oil, plus more, for drizzling
4 large cloves garlic, smashed
1/4 cup lightly packed fresh mint leaves
4 English cucumbers, peeled, seeded and chopped
Juice of 1 lemon
Kosher salt and freshly ground black pepper
1 small green or yellow heirloom tomato, seeded and finely chopped
1 tablespoon chopped fresh chives
Picked lump crabmeat or chopped cooked shrimp, for serving
Crusty bread, for serving

Steps:

  • Roast the poblano pepper directly over a gas burner, turning, until charred all over. (Alternatively, broil the pepper.) Transfer to a cutting board to cool slightly and then peel, seed and chop. Heat the olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until softened and golden brown, 3 to 5 minutes; set aside to cool slightly.
  • Put the mint, cucumbers, lemon juice, oil and garlic mixture and chopped poblano in a blender and puree until smooth. Season with salt and black pepper.
  • Ladle the gazpacho into 4 small bowls and top evenly with the tomato, chives and crab or shrimp. Drizzle with oil.

EASY GREEN GAZPACHO



Easy Green Gazpacho image

We call this version green gazpacho cause it has a lot of green ingredients - cucumbers, green bell pepper, and avocado. My favorite lunch on a hot day.

Provided by Karin50

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Gazpacho Recipes

Time 1h15m

Yield 4

Number Of Ingredients 10

2 cucumbers, peeled and chopped
1 green bell pepper, chopped
1 stalk 2 stalks celery, chopped
1 avocado
½ onion, chopped
1 clove garlic, chopped
2 sprigs fresh cilantro
2 tablespoons water, or more to taste
1 tablespoon cold-pressed extra-virgin olive oil
8 cherry tomatoes, quartered

Steps:

  • Combine cucumber, bell pepper, and celery in a blender; blend until smooth. Add avocado and blend until smooth. Add onion, garlic, and cilantro and blend. With the blender running, add cold water until desired consistency is reached.
  • Pour soup into a container with a lid and refrigerate for 1 hour.
  • Stir in olive oil and garnish with cherry tomatoes before serving.

Nutrition Facts : Calories 159.3 calories, Carbohydrate 15.6 g, Fat 11.1 g, Fiber 5.6 g, Protein 2.9 g, SaturatedFat 1.6 g, Sodium 20.3 mg, Sugar 4.8 g

SUNNY'S EASY ROASTED GREEN GAZPACHO



Sunny's Easy Roasted Green Gazpacho image

Provided by Sunny Anderson

Time 4h30m

Yield 4 servings

Number Of Ingredients 14

Olive oil, for brushing
4 scallions
4 tomatillos, halved
2 zucchini, sliced lengthwise into 1/2-inch planks
Kosher salt
1/2 cup plain Greek whole-fat yogurt
8 to 10 fresh basil leaves
2 Kirby cucumbers or 1 English cucumber, quartered (do not peel)
2 cloves garlic
Juice of 1 lemon
Kosher salt
1/4 cup plain Greek whole-fat yogurt
2 tablespoons honey
Green pepper hot sauce, for serving

Steps:

  • For the veggies: Heat the grill to 400 degrees F.
  • Brush oil on the scallions, tomatillos and zucchini, then sprinkle them with salt and place over the direct heat of the grill. Cook, rotating or flipping occasionally, until everything chars and the tomatillos soften a bit, about 5 minutes.
  • Blend and chill soup: Combine the scallions, tomatillos and zucchini in a blender, along with the yogurt, basil, cucumber, garlic, lemon juice and a nice pinch of salt. Blend until smooth. If the consistency is too thick, add a handful of crushed ice and blend; this should fix it! Taste and season with salt, then taste again. Refrigerate at least four hours or up to overnight.
  • Serve. Mix the yogurt and honey in a small bowl. Serve the soup in bowls and drizzle with the yogurt mixture, and a shake or two of the hot sauce.

GREEN CUCUMBER TOMATILLO GAZPACHO



Green Cucumber Tomatillo Gazpacho image

Featuring grilled then chilled garden vegetables and Arbequina Extra Virgin Olive Oil from Spain. This recipe created by Love and Lemons is in partnership with Olive Oils from Spain.

Provided by Love and Lemons

Yield 4 servings

Number Of Ingredients 25

Ingredients
1 pound tomatillos (8 medium)
¼ white onion
2 whole unwrapped garlic cloves
¼ to ½ jalapeño pepper
¼ cup Arbequina extra virgin Olive Oil from Spain, more for drizzling
½ English cucumber, chopped
½ cup packed cilantro
2 tablespoons lime juice
½ to 1 teaspoon sea salt
½ teaspoon honey or pure maple syrup
¼ cup plain whole milk Greek yogurt
Yogurt Drizzle
¼ cup plain whole milk Greek yogurt
1 teaspoon lime juice
2 teaspoons water
Pinch of sea salt
Garnishes
Arbequina extra virgin Olive Oil from Spain, for drizzling
Kernels from 1 ear of corn, lightly charred
1 cup finely diced cucumber
½ cup yellow cherry tomatoes, sliced in half
Fresh herbs (mint or cilantro)
Microgreens
1 tablespoon hemp seeds

Steps:

  • Instructions
  • Preheat a grill to medium-high heat. On a plate or small baking sheet, toss the tomatillos, onion, garlic, and jalapeño with drizzles of Olive Oil from Spain and a few pinches of sea salt.
  • Wrap the garlic cloves in a piece of foil and place all the vegetables directly on the grill. Grill 4 to 5 minutes per side, or until the tomatillos are soft, charred, and just starting to burst, and the onion and jalapeño are charred and soft. Remove from the grill and unwrap the garlic. Let cool, then chill completely. (This step can be done in advance.)
  • In a blender, combine the chilled tomatillos, onion, garlic, ¼ of the jalapeño pepper, ¼ cup of Olive Oil from Spain, cucumber, cilantro, lime juice, ½ teaspoon salt, honey, and the yogurt. Blend until smooth. Season with more salt, if desired (I add ½ teaspoon). Taste and add the remaining jalapeño, if desired, for more spice. Chill the soup until ready to serve.
  • Yogurt drizzle: In a small bowl, mix the yogurt, lime juice, water, and a pinch of sea salt.
  • Serve the soup with the yogurt drizzle and any desired garnishes.
  • This recipe created by Love and Lemons is in partnership with Olive Oils from Spain.

GREEN GAZPACHO



Green Gazpacho image

Provided by Wayne Johnson

Categories     Soup/Stew     No-Cook     Crab     Cucumber     Bell Pepper     Summer     Lettuce     Bon Appétit

Yield Makes 4 Servings

Number Of Ingredients 14

2 cups coarsely chopped seeded peeled cucumbers
1 cup chopped romaine lettuce
1/2 cup coarsely chopped green bell pepper
1/4 cup coarsely chopped onion
2 tablespoons olive oil
2 tablespoons Sherry wine vinegar
1 tablespoon coarsely chopped fresh cilantro
1 garlic clove, minced
1 cup (2 ounces) cubed crustless white bread
1 1/2 cups water
1/2 cup thinly sliced romaine lettuce
1/2 cup fresh crabmeat
2 tablespoons minced fresh chives
Additional olive oil

Steps:

  • Puree first 8 ingredients in food processor. Add bread and let stand until soggy, about 2 minutes. Puree until smooth. Mix in 1 1/2 cups water. Transfer gazpacho to large bowl. Cover and refrigerate at least 2 hours.
  • (Gazpacho can be made up to 2 days ahead. Keep refrigerated.)
  • Divide gazpacho among 4 bowls. Place thinly sliced romaine in center of each serving. Sprinkle lettuce with crabmeat and chives, then drizzle with olive oil. Serve immediately.

GREEN GRAPE GAZPACHO



Green Grape Gazpacho image

Provided by Alex Guarnaschelli

Categories     appetizer

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 12

1 vanilla bean
2 cups orange juice
2 cups grapefruit juice
2 medium English cucumbers, peeled and sliced into 1/2-inch rounds
1 medium clove garlic, minced
1/2 cup slivered almonds
2 cups white grape juice
1 tablespoon honey
Kosher salt
3 tablespoons red wine vinegar
4 cups seedless green grapes
2 tablespoons extra-virgin olive oil

Steps:

  • Using a paring knife, split the vanilla bean down the center and place in small saucepot with the orange and grapefruit juice. Bring to a boil, then transfer to a bowl and chill.
  • Combine and puree the cucumbers, garlic and almonds with the white grape juice, honey, a generous pinch of salt and about 1/2 cup cold water in a blender. Blend in the red wine vinegar and about 3 cups of the grapes. Taste for seasoning. Transfer to a large bowl and refrigerate until ice cold, about 2 hours.
  • Serve: Slice the remaining cup grapes in half. Stir the orange and grapefruit juice into the gazpacho. Serve gazpacho garnished with the remaining grapes and drizzled with the olive oil.

SIPPIN' GREEN GAZPACHO



Sippin' Green Gazpacho image

This zippy, herbaceous drinkable soup is like a trip to the farmers' market in a glass.

Provided by Amiel Stanek

Categories     Bon Appétit     Soup/Stew     Summer     Appetizer     Cucumber     Arugula     Garlic     Herb     Vinegar     Lunch     Dinner     Wheat/Gluten-Free     Dairy Free     Vegetarian     Vegan

Yield 6 cups

Number Of Ingredients 7

2 pounds English hothouse cucumbers (about 2 large), chopped
2 garlic cloves, smashed
2 cups coarsely chopped arugula
2 cups coarsely chopped mixed tender herbs (such as basil, parsley, cilantro, and/or mint)
3 tablespoons (or more) sherry vinegar or red wine vinegar
Kosher salt
3/4 cup (or more) olive oil

Steps:

  • Purée cucumbers, garlic, and 1/2 cup water in a blender until smooth. Add arugula, herbs, vinegar, and a large pinch of salt and purée, stopping to scrape down the sides of the blender as needed, until very smooth. With the motor running, slowly stream in oil; blend until emulsified. (The mixture will turn pale green and look creamy, almost like a salad dressing; add more oil and/or water if needed.) Taste gazpacho and season with more salt and vinegar as desired-you want it to be borderline too salty and acidic at room temperature. Transfer gazpacho to an airtight container; cover and chill until very cold, 4-12 hours.
  • Taste gazpacho and adjust with a little more salt and/or vinegar as needed just before pouring into chilled glasses.

SEARED MAHI-MAHI WITH GREEN GAZPACHO SAUCE



Seared Mahi-Mahi with Green Gazpacho Sauce image

Provided by Bon Appétit Test Kitchen

Categories     Food Processor     Fish     Tomato     Quick & Easy     Low Cal     High Fiber     Dinner     Summer     Healthy     Chile Pepper     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

1 1/2 cups coarsely chopped English hothouse cucumber (about 1/2 large)
3/4 cup coarsely chopped green onions
1/2 cup coarsely chopped fresh cilantro
5 1/2 tablespoons olive oil, divided
1 1/2 tablespoons (or more) white balsamic vinegar
2 1/2 teaspoons chopped seeded serrano chiles
4 7-to 8-ounce mahi-mahi fillets
1 1/2 teaspoons ground cumin
6 ounces small red and yellow cherry, pear, or grape tomatoes, halved

Steps:

  • Combine cucumber, onions, cilantro, 4 1/2 tablespoons oil, 1 1/2 tablespoons vinegar, and chiles in processor. Using on/off turns, blend mixture until finely chopped. Transfer to bowl. Season with more vinegar, if desired, and salt and black pepper.
  • Sprinkle fish fillets on both sides with salt, pepper, and cumin. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add fish and cook 5 minutes. Turn over, cover, and cook until fish is just opaque in center, 4 to 5 minutes.
  • Divide gazpacho sauce among 4 plates. Top each with 1 fish fillet. Scatter tomatoes atop and around fish and serve.

GREEN GAZPACHO SALAD



Green Gazpacho Salad image

Inspired by the ingredients for a traditional Spanish green gazpacho, this refreshing salad is served with a sherry, parsley, and tarragon dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 16

1/2 cup slivered almonds
4 ounces of a baguette or other French bread, cut into 1/2-inch cubes (1 1/2 cups)
1 yellow tomato, seeded, cut in 1/2-inch dice
1 green bell pepper, seeded, cut into 1/2-inch dice
1 cucumber, peeled, seeded, and cut into 1/2-inch dice
2 stalks celery, cut into 1/2-inch dice
1 small red onion, cut into 1/2-inch dice
2 scallions, thinly sliced
1 cup (about 6 ounces) green seedless grapes, cut in half
1/4 cup finely chopped flat-leaf parsley
2 tablespoons finely chopped tarragon
1/4 cup extra-virgin olive oil
2 tablespoons sherry or white-wine vinegar
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1 head Boston or butter lettuce, torn into bite-size pieces

Steps:

  • Preheat oven to 350 degrees. Place nuts on a rimmed baking sheet and bread cubes on a baking sheet; toast until nuts are aromatic and bread is dried and barely golden, about 7 minutes; set aside.
  • In a large bowl, combine tomato, pepper, cucumber, celery, red onion, scallions, grapes, parsley, tarragon, half the almonds, and the bread cubes. Drizzle with olive oil and vinegar. Add the salt and pepper. Toss well to combine. Let sit for 30 minutes for flavors to blend. Serve over lettuce garnished with remaining almonds.

GREEN GAZPACHO (SPAIN)



Green Gazpacho (Spain) image

This variation of traditional gazpacho is said to have origins in Andalucia, & the recipe itself was found on the internet & posted here for the Zaar World Tour 5.

Provided by Sydney Mike

Categories     Vegetable

Time 10m

Yield 5 serving(s)

Number Of Ingredients 11

2 cups lettuce leaves, chopped
2 cups spinach, chopped
3 scallions, diced
1 medium cucumber, peeled, diced
1 tablespoon fresh parsley, chopped
2 cups vegetable broth
3/4 cup sour cream, divided
1/2 cup mayonnaise
1 teaspoon fresh mint leaves, chopped
1/2 teaspoon salt
1/2 teaspoon white pepper

Steps:

  • In a blender, combine lettuce, spinach, scallions, cucumber & parsley, processing until the mixture forms a puree.
  • Gradually add the broth, 1/2 cup of sour cream, mayo, mint, salt & pepper, processing the mixture until it has an even consistency, then refrigerate until ready to serve.
  • Serve in chilled bowls with a dollop of sour cream in the middle of each.

GREEN GAZPACHO



Green Gazpacho image

Provided by Julia Moskin

Categories     quick, one pot, soups and stews, appetizer

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 16

2 1/2 pounds ripe plum or grape tomatoes, coarsely chopped
1 stalk lemon grass, peeled and coarsely chopped
1/4 cup vodka
2 cucumbers, peeled and chopped
2 green bell peppers, seeded, cored and chopped
4 tomatillos, chopped
2 tablespoons white wine vinegar
1 tablespoon sherry vinegar
1 tablespoon lemon juice
1 tablespoon sugar
Salt and pepper
1/2 avocado
1 small handful chives
1 small handful cilantro
1 small handful parsley
1 bunch scallions, trimmed

Steps:

  • The day before serving, combine tomatoes, lemon grass and vodka in a blender and puree until smooth. Line a sieve with cheesecloth or paper towels, set over a bowl and pour in tomato mixture. Refrigerate overnight; clear liquid will slowly drain through. Discard solids.
  • In a glass or ceramic bowl, combine cucumbers, green peppers, tomatillos, vinegars, lemon juice, sugar and a generous sprinkling of salt and pepper. Refrigerate overnight.
  • In a large bowl, blend marinated vegetables, avocado, chives, cilantro, parsley, scallions and tomato liquid until smooth. Taste for salt, pepper and vinegar, adding more as needed. Serve very cold.

Nutrition Facts : @context http, Calories 102, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 3 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 726 milligrams, Sugar 8 grams

PAN-GRILLED SCALLOPS ON GREEN GAZPACHO



Pan-Grilled Scallops on Green Gazpacho image

Provided by Chuck Hughes

Categories     appetizer

Time 11m

Yield 5 servings

Number Of Ingredients 11

4 Lebanese cucumbers or 1/2 English cucumber, peeled and small diced
3 canned tomatillos, peels removed and, quartered, or 3 fresh tomatillos, peeled and diced
3 green onions, finely diced
1 clove garlic, peeled and minced
1/4 cup olive oil
Coarse or kosher salt
Freshly ground black pepper
5 sea scallops, shells reserved
Canola Oil, for frying
Olive oil, for drizzling
Salt and freshly ground black pepper

Steps:

  • To make the gazpacho: Add the diced cucumbers, tomatillos, onions, and garlic to a mixing bowl. Pour in the olive oil, and sprinkle with the salt, and black pepper, to taste. Stir to combine and set aside to allow the flavors to blend. To make the scallops: Score the scallops with a small knife in a checkerboard pattern.
  • In a hot pan, add enough canola oil to line the bottom and sear the scallops on both sides until barely cooked through, about 30 seconds per side. Once cooked, they should just lose their translucent color. Serve the scallops by arranging the scallop shells on a platter. Place a dollop of the gazpacho onto each shell, and then top with a single seared scallop. Add a drizzle of olive oil and, lastly, a dusting of salt, and pepper.

SUMMERY GREEN GAZPACHO



Summery Green Gazpacho image

Light, chilled, healthy green refreshment for a hot summer's day ... As your thoughts up north turn towards winter, ours at the bottom of the planet turn to thoughts of hot days and cool food! I did not want to add cream -- this gazpacho variation contains only Greek yoghurt and a smidgin of heart-healthy oil. Serve icy cold, perhaps in stemmed glasses, with croutons (which I discovered I'm out of, when I took the photographs). If possible, make a day or at least 4 hours before serving.

Provided by Zurie

Categories     Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 1/4 lbs English cucumbers (the long one which needs no peeling and seeding, about 570 g)
1 cup chicken broth, cold (chicken stock, 250 ml)
1 cup parsley, very loosely measured
1/2 cup sweet onion, chopped
1 cup yoghurt, not low-fat, pref. Greek
2 teaspoons sea salt (such as Maldon)
1/2 teaspoon Tabasco sauce
2 tablespoons avocado oil or 2 tablespoons extra virgin olive oil
1 tablespoon lemon juice, freshly squeezed
finely chopped spring onion, croutons

Steps:

  • (I am not sure which broth or stock you would use. My granular stock powder is not very salty, so my soup needed more salt than stated above. The cubes unfortunately need boiling water to dissolve, while the granular powders dissolve readily in cold water. Therefore you will have to taste and adjust the seasoning before serving).
  • Rinse cucumber and cut off ends. Cut into rounds and then into cubes, and put into food processor.
  • Add the cold chicken broth/stock, and whizz at medium speed.
  • Add parsley, onion, yoghurt (Greek yoghurt is best)salt, Tabasco, oil and lemon juice.
  • Whizz at high speed until soup is smoothly processed. It won't be, and shouldn't be, velvet smooth.
  • Pour into, preferably, a glass bowl, cover, and chill. It's best to make this a day ahead.
  • Taste before serving, and adjust seasoning.

Tips:

  • For the best flavor, use ripe, in-season tomatoes. Look for tomatoes that are deep red and have no blemishes. If you can't find ripe tomatoes, you can substitute canned tomatoes.
  • Use a variety of peppers to add flavor and heat to your gazpacho. Poblano peppers are a good choice for a mild flavor, while jalapeño peppers or serrano peppers will add more heat. You can also use a combination of peppers.
  • If you don't have time to roast the peppers, you can char them over an open flame or under a broiler. Just be sure to remove the charred skin before adding them to the gazpacho.
  • Use a high-quality olive oil. The olive oil will add flavor and richness to the gazpacho. Look for an olive oil that is extra virgin and has a fruity flavor.
  • Serve the gazpacho chilled. Gazpacho is best served cold, so be sure to chill it for at least 2 hours before serving.

Conclusion:

Green gazpacho is a refreshing and flavorful soup that is perfect for a hot summer day. It is easy to make and can be tailored to your own taste. So next time you're looking for a light and healthy meal, give green gazpacho a try.

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