Green Gazpacho Soup Recipe

May 25, 2017  | Soup Recipes | Vegetarian Recipes | avocado | cucumber | gazpacho | soup | tomato 
Prep Time Cook Time Serves
3h10m 4

My green gazpacho soup is the definition of tasty, healthy goodness in liquid form. The best part is that you don’t even have to turn your stove on. Throw it all in a blender and you are good to go. Doesn’t get much easier than that. Only thing you have to do is use the freshest ingredients you can find.

INGREDIENTS

  • 3 ounces country bread, cubed
  • 1 cucumber
  • 1 green pepper
  • 2 green tomatoes
  • 1 avocado
  • 1 stem green garlic (baby garlic with stem), roughly chopped
  • 5 sprigs coriander
  • 1/2 cup greek yoghurt, plus more for garnish
  • 1/4 cup olive oil
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • pinch of cayenne powder for garnish, if desired

INSTRUCTIONS

Soak the cubed bread in a little water until it has softened. Squeeze out the excess water and set aside.

Slice the cucumber in half lengthwise and scrape out the seeds using a small spoon. Discard the seeds and roughly chop the cucumber. Deseed and roughly chop the pepper. Roughly chop the tomatoes. Place these vegetables in a large stand blender. Add the softened bread, avocado, green garlic, coriander (including the stems), 1/2 cup greek yogurt, olive oil, vinegar, salt and pepper. Pour in one cup of water and blitz until you have a smooth consistency. Taste the soup and adjust the salt and pepper to your liking.

Using a medium mesh sieve, strain the soup into a large bowl. You may need to use a spatula to help the liquid pass through the sieve. Be sure not to use a fine sieve or you won’t have any soup! Cover the bowl with plastic wrap and chill for at least 3 hours. Serve chilled with some greek yogurt and a sprinkle of cayenne powder if desired.

COOK'S TIPS

If you cannot find green (baby) garlic, you can add one clove of garlic instead.

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