Green Gazpacho

    • Prep Time
    • 3 hrs 10 mins
    • Yield
    • 1 pot
    • Difficulty Level

This is a recipe for green gazpacho. It’s made from green tomatillos, which gives this cold soup a beautiful green color and flavor. Since the soup is served and eaten cold, it’s important to season before chilling it and right before serving since the cold mutes flavors.

This green gazpacho is a wonderful appetizer to serve in the warmer months since it can be made the day before and served right out of the fridge the next day. Simple, easy and delicious. I like to garnish with some freshly chopped cucumbers and spices. Enjoy!

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Ingredients

  • 1/4 cup white wine vinegar
  • 2 tbsp fresh lime juice
  • 1/2 cup olive oil, plus more for drizzling
  • 2 cups ciabatta or country-style bread
  • 1 English cucumber, diced and seeds removed
  • 1 green bell pepper, coarsely chopped
  • 4 large tomatillos, chopped
  • 3 scallions, chopped
  • 2 jalapeños, seeded and chopped
  • 3 garlic cloves, minced
  • 1 tsp kosher salt
  • 1/2 cup heavy cream

Instructions

  • 1. In a large bowl, whisk the lime juice and vinegar and the cream together. Throw in the bread, cucumbers, bell peppers, jalapeños, garlic, scallions and salt.
  • 2. Mix until evenly incorporated. Cover and chill for 3 hours.
  • 3. Using a hand-blender (or a processor) blend the mixture together. Season with salt to taste. Garnish with some fresh cucumber slices and serve. Enjoy!

Instructions

  • 1. In a large bowl, whisk the lime juice and vinegar and the cream together. Throw in the bread, cucumbers, bell peppers, jalapeños, garlic, scallions and salt.
  • 2. Mix until evenly incorporated. Cover and chill for 3 hours.
  • 3. Using a hand-blender (or a processor) blend the mixture together. Season with salt to taste. Garnish with some fresh cucumber slices and serve. Enjoy!

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  • Average Rating

    (2.5 / 5)


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