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.
GREEN GAZPACHO
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
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
Provided by Joe Yonan
Categories Soup/Stew Leafy Green Tomato No-Cook Vegetarian Quick & Easy Avocado Cucumber Summer Healthy Watercress
Number Of Ingredients 15
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
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
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
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
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
Provided by Sunny Anderson
Time 4h30m
Yield 4 servings
Number Of Ingredients 14
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
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
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
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
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
Provided by Alex Guarnaschelli
Categories appetizer
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 12
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
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
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
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
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
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
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)
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
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
Provided by Julia Moskin
Categories quick, one pot, soups and stews, appetizer
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 16
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
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
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
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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