Let’s talk about the most refreshing summer dish you’ll ever meet: Green Gazpacho Soup! Cool, creamy, tangy, and bursting with vibrant color, this lively spin on classic gazpacho is my go-to for beating the heat and dazzling friends with something a little unexpected.
Why You’ll Love This Recipe
- Ultimate Summer Refresher: This Green Gazpacho Soup is served chilled and absolutely pops with cooling cucumber, tangy yogurt, and zesty lemon—perfect for hot days!
- No Cooking Required: Everything comes together with just a whisk, a soak, and a blender—meaning minimal effort and zero stove time.
- Naturally Nutritious: Packed with veggies and probiotics, every spoonful tastes like a treat but delivers on filling, nourishing ingredients.
- Customizable Toppings: From shrimp to Parm and crunchy croutons, you can transform this soup to suit every guest’s tastes.
Ingredients You’ll Need
You’ll love how straightforward, fresh, and honestly, essential each ingredient is for the magic of Green Gazpacho Soup. Every element—from the cool cucumbers to the zippy tomatillos—layers on flavor, texture, or gorgeous color. Here’s how the ingredients stack up:
- Plain yogurt: Creamy and tangy, it’s the rich base that makes this soup silky-smooth and refreshing.
- Virgin olive oil: Adds lushness and fruity undertones—don’t skimp on using a good one!
- Lemon juice: Bright, fresh acidity that keeps the soup light and punchy.
- Jalapeño pepper: For a quiet,-green heat—simply lively, not overpowering (seeded for milder warmth).
- Green onions: Add sharp, grassy notes and balance everything with just the right bite.
- Hearty bread pieces: Use a rustic bread like whole wheat, sourdough, or homemade; it thickens and melds beautifully with the veggies.
- English cucumber: The backbone of coolness—be sure to chop for easy blending.
- Sugar: Just a hint to round out tartness and sharpen flavors.
- Salt and pepper: Absolutely necessary to coax out all those flavors—don’t be shy.
- Tomatillos: The secret pop of tangy brightness and that electric green hue you’ll love.
Variations
Green Gazpacho Soup is delightfully adaptable, so don’t hesitate to mix it up! Whether you need to tweak for allergies, want to play with the heat, or are simply using what’s in your fridge, you’ll be amazed at how well this soup can transform.
- Vegan Version: Swap dairy yogurt for a tangy coconut or oat-based plant yogurt, and use nutritional yeast instead of Parm for serving.
- More Herbaceous: Toss in a handful of fresh basil, parsley, or mint for a boost of garden-fresh flavor and an even brighter color.
- Extra Creamy: Add a ripe avocado before blending for starch-free thickness and indulgent creaminess.
- Spice It Up: Use green serrano chiles instead of jalapeño, or leave some seeds in for a more pronounced kick.
How to Make Green Gazpacho Soup
Step 1: Soak the Bread & Aromatics
Start by whisking together the plain yogurt, olive oil, and lemon juice in a large bowl until completely smooth and creamy. Add the diced jalapeño, chopped green onion, and torn bread pieces, then stir to coat everything. Let this mixture stand for about 10 minutes so the bread soaks up the flavors—it’s the key to a silky soup!
Step 2: Add Veggies & Season
Scrape the bread and yogurt mixture into your blender or food processor. Add the chopped cucumber, tomatillos, sugar, salt, and pepper. If you want to play with the quantities a bit (like more cucumber for an icier edge or extra lemon for zing), this is your moment for small tweaks.
Step 3: Blend Until Silky
Blend the contents until you’ve got a completely smooth, bright-green soup with no lumps remaining. Don’t hesitate to scrape down the blender sides or give one last whizz to ensure velvety perfection—this is what makes Green Gazpacho Soup so satisfying!
Step 4: Chill & Serve
Divide the soup into four bowls. For a special touch, top with plump cooked shrimp, a dusting of Parmesan, or a scattering of croutons for extra crunch. This is when Green Gazpacho Soup shows off best—fresh, cold, and garnished to shine.
Pro Tips for Making Green Gazpacho Soup
- Bread Matters: Use day-old rustic bread—its texture absorbs liquid just right, resulting in an ultra-creamy base.
- Chill Well: For maximum flavor harmony, pop the blended soup in the fridge for 1 hour before serving; it tastes even brighter and creamier when cold!
- Customize the Heat: Taste before blending in all your jalapeño—you can always add more spice, but you can’t take it away.
- Blender Power: Don’t rush the final blitz—blend until absolutely smooth for that signature gazpacho silkiness.
How to Serve Green Gazpacho Soup
Garnishes
The finishing touches can make all the difference: Top your Green Gazpacho Soup with juicy cooked shrimp for a luxe touch, a shower of freshly grated Parmesan for savory depth, or a few crunchy homemade croutons for irresistible texture. For extra flair, try a drizzle of olive oil or a scatter of microgreens.
Side Dishes
This vibrant soup is fabulous alongside grilled sourdough, a crisp garden salad, or even a simple plate of Spanish-style tortilla. It’s also stunning paired with roasted potatoes or as a starter for a summer seafood feast.
Creative Ways to Present
Bottle the soup in chilled glass jars for picnics, serve in shooters for backyard parties, or ladle it into wide, shallow bowls so the electric green color really pops. Don’t forget a swirl of Greek yogurt or a sprinkle of edible flowers for “wow” factor if you’re feeling fancy!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Green Gazpacho Soup in an airtight container in the refrigerator; it will stay bright and delicious for up to 3 days. Give it a gentle whisk or a quick blend to revive that lovely consistency before serving again.
Freezing
I don’t typically recommend freezing, since the yogurt base can separate when thawed, but if you do, freeze in single portions and blend well after thawing for best texture. The flavor will still be lively, even if the soup is a little looser!
Reheating
No need for reheating—Green Gazpacho Soup is best enjoyed cold! If it’s straight from the fridge and tastes a little subdued, let it sit out for 5–10 minutes, then stir, garnish, and devour.
FAQs
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Can I make Green Gazpacho Soup ahead of time?
Absolutely! In fact, the flavors meld together beautifully if you chill it for an hour or two (or even overnight) before serving. Just give it a quick stir or blend before ladling into bowls.
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Is Green Gazpacho Soup spicy?
It’s as spicy as you want it to be! With the seeds removed from the jalapeño, it’s pleasantly warming but mild. Leave some seeds in for extra kick or swap for a milder chile if you prefer it even gentler.
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What kind of bread should I use?
Go for hearty, day-old bread like whole wheat, sourdough, or even crusty homemade loaves. Avoid soft sandwich bread—rustic texture is key for proper thickening and flavor.
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Can I make Green Gazpacho Soup without a blender?
While a good blender gives you the smoothest results, you can get by with a food processor. For an ultra-rustic texture, mash ingredients by hand, but the soup won’t be as creamy or vibrant.
Final Thoughts
There’s simply nothing like serving up a bowl (or a big pitcher!) of Green Gazpacho Soup—especially when the sun’s shining bright and everyone’s craving something truly fresh. If you haven’t tried a green twist on this Spanish classic yet, now’s your moment. Grab your blender and enjoy the burst of bold, garden-fresh flavor in every spoonful!
Print
Green Gazpacho Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This refreshing Green Gazpacho Soup is a delightful twist on the traditional tomato-based gazpacho. Packed with vibrant green vegetables and tangy yogurt, it’s a perfect chilled soup for a hot summer day.
Ingredients
For the Soup:
- 1 1/2 cups plain yogurt
- 1/4 cup virgin olive oil
- 1 tablespoon lemon juice
- 1 jalapeño pepper, seeded and diced
- 1/2 cup chopped green onions
- 2 cups torn bread pieces (hearty bread like whole wheat, sourdough, or homemade crusty bread)
- 2 cups chopped English cucumber
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 tomatillos, husked, rinsed, and diced
Instructions
- Prepare the Yogurt Mixture: In a large bowl, whisk together yogurt, olive oil, and lemon juice. Add jalapeño pepper, green onion, and bread, stirring to coat. Let it sit for 10 minutes.
- Blend the Soup: Transfer the yogurt and bread mixture to a blender or food processor. Add cucumber, salt, pepper, sugar, and diced tomatillos. Blend until smooth.
- Serve: Divide the soup into 4 bowls. Top with cooked shrimp, Parmesan, or croutons as desired.
Notes
- This soup tastes best when chilled for at least an hour before serving.
- Adjust the spice level by adding more or less jalapeño pepper.
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
- Sugar: 9g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg
