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Servings:

Green Gazpacho

Cool off this summer with this vibrant Green Gazpacho! Packed with fresh green peppers, cucumbers, herbs, and a touch of jalapeno heat, this chilled soup is a refreshing twist on a classic. Top it off with toasted croutons for an irresistible crunch! Beat the heat and savor the flavors of summer with this green goodness.

Total Time

1hr 25min

4.7

3 Ratings

Author: Jack Lee at SideChef

Servings:

Ingredients

•

Green Bell Pepper , deseeded

•

Mini Cucumber , peeled

•

2 slices

Stale Bread , cubed

•

Jalapeño Pepper

•

2 cloves

Garlic

•

3 Tbsp

Pine Nuts , toasted

•

2 cups

Arugula

•

3 stalks

Fresh Basil Leaves

•

1 stalk

Fresh Parsley

•

2 Tbsp

Sherry Vinegar

•

4 Tbsp

Extra-Virgin Olive Oil

•

3/4 cup

Cubed Ice

•

1 tsp

Granulated Sugar

•

2 tsp

Salt

•

to taste

Sour Cream

Cooking Instructions

In a blender or food processor, combine the Green Bell Pepper (1) , Mini Cucumber (3) , Bread (2 slices) , Jalapeño Pepper (1) , Garlic (2 cloves) , Pine Nuts (3 Tbsp) , Arugula (2 cups) , Fresh Basil Leaves (3 stalks) , Fresh Parsley (1 stalk) , Sherry Vinegar (2 Tbsp) , Extra-Virgin Olive Oil (4 Tbsp) , Ice (3/4 cup) , Granulated Sugar (1 tsp) , and Salt (2 tsp) .

Blend the ingredients until you achieve a smooth and creamy consistency. Taste the gazpacho and adjust the seasonings if necessary. You can add more salt, sugar, or sherry vinegar according to your preference.

Transfer the gazpacho to a large bowl and refrigerate for at least 1 hour to allow the flavors to meld.

While the gazpacho is chilling, prepare the garnishes. In a small skillet, toast the reserved bread and olive oil until they turn golden and crispy. Set them aside. Then, slice the reserved mini cucumbers into thin rounds. Pick a few basil leaves and parsley leaves for garnishing.

Once the gazpacho has chilled, remove it from the refrigerator. Give it a good stir before serving. Ladle the green gazpacho into serving bowls and garnish each serving with a few dollops of Sour Cream (to taste) , ice cubes, cucumber slices, basil, parsley, toasted pine nuts, and a drizzle of olive oil. Finally, scatter a handful of toasted croutons on top of each bowl. Serve.

Author's Notes

Makes 2-4 servings.

Removing the heart of the garlic removes most of the garlic after the taste.

Blend longer if you prefer a smoother consistency in your gazpacho. But do remember to add additional ice cubes to prevent the soup from overheating.

You can adjust the consistency of the gazpacho by adding more ice cubes or water if desired.

Nutrition Per Serving

CALORIES

513

FAT

38.1 g

PROTEIN

8.9 g

CARBS

38.2 g