Nothing spells summer like gazpacho, and this healthy, flavour-packed Green Gazpacho has risen to the top of my ‘favourites’ pile.
Growing up in Northern Alberta, I never once considered that cold soup was a ‘thing’. I still remember the day that I was waitressing in a hip little diner in Vancouver and they had it on the menu. Huh? But one taste and I was hooked. Where had this been all my life?
Gazpacho is a Spanish cold soup with origins back in the southern region of Andalusia Spain that is made from raw blended vegetables. While it’s usually made with tomatoes there are heaps of modern variations for you to experiment with.
Now, traditionally, gazpacho was made by pounding the vegetables in a mortar with a pestle, but we opted for a slightly easier version whipped up in a blender (because who needs extra work these days, might I ask?). If you’re a serious rule follower, you can add in extra diced cucumber since old-school gazpacho has some texture left in it (not completely pureed).
There are so many things that I love about this soup, not the least of which is the pretty colour! Mind you, the fact that it can be made ahead and requires no cooking isn’t shabby either. Oh yes, and did I mention how incredibly healthy it is? It is PACKED with fibre and nutrients that will leave your body feeling like it just left the spa.
If you want to make this vegan simply substitute unsweetened dairy free yogurt for the Greek yogurt or you can use Cashew Cream. I used a Vitamix Ascent 3500 blender to make this in case you were wondering.
Should you be on the hunt for another dish to serve this with for your next summer party might I suggest this UH-MAZING Watermelon Ceviche that we couldn’t get enough of! Both dishes are gluten free and so vibrant, I’m in love with all of the colour and fresh flavours!
Happy summer loves!
This green gazpacho is the perfect lunch on a hot summer day! The fresh herbs make it so refreshing and its the perfect creaminess thanks to the Greek yogurt.
- 6 cups roughly chopped cucumber (about 2 cucumbers)
- 4 cups water
- 2 cups lightly packed fresh spinach leaves
- 1 cup chopped avocado
- 1 cup chopped green (spring) onion
- 1 cup lightly packed fresh herbs (I used basil and parsley)
- 1/2 cup plain Greek yogurt
- 1 tablespoon extra virgin olive oil (plus extra for garnish)
- 1 tablespoon lime juice
- 1 teaspoon white wine vinegar
- 1 clove garlic
- 1/2 teaspoon salt (to taste)
- thin slices cucumber for garnish (optional)
- micro greens for garnish (optional)
Combine all ingredients in a high-speed blender and blend for approximately 1-2 minutes or until smooth.
Season with salt to taste and garnish with cucumber slices, micro greens and a drizzle of olive oil if desired just before serving. This will last in the fridge covered for up to 3 days.
Do you peel the cucumbers before adding them to the soup (not the garnish ones)?
No I just washed them and added them with the skin on!