Green gazpacho

Green gazpacho

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(4 ratings)

Prep: 15 mins plus 2 hrs chilling (no cook)

Easy

Serves 4
Try this dazzling take on the classic chilled Spanish soup - this version is made with green veg, herbs and yogurt. Add edible flower ice cubes for extra special presentation

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal120
  • fat8g
  • saturates2g
  • carbs7g
  • sugars6g
  • fibre3g
  • protein6g
  • salt0.3g
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Ingredients

  • 100g bag baby spinach
  • 2 garlic cloves
  • 1 large cucumber, deseeded and chopped
  • ½ green chilli, deseeded
  • ½ small pack parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • ½ small pack basil
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • ½ small pack mint
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 1 ripe avocado, stoned and peeled
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 4 spring onions, topped and tailed
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 200g natural yogurt
  • 2 tbsp sherry vinegar
  • drizzle of extra virgin olive oil or rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • handful pea shoots
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • edible flowers ice cubes, to serve (see tip, below)

Method

  1. Put all the ingredients, except the oil, pea shoots and ice cubes, into a food processor with a good pinch of salt and pepper and blitz, adding enough water to get a soupy consistency. Taste, and add a little more vinegar and seasoning if necessary. Chill for up to 24 hrs, or at least 2 hrs.

  2. To serve, divide between shallow soup bowls, float a few ice cubes in each bowl (see tip, below) and add a scattering of pea shoots and a drizzle of oil before serving.

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Comments, questions and tips

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Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
catswin
19th Jul, 2015
As I have most of the ingredients for this growing in the garden I find it a little annoying that the recipe is given only in shopping quantities. With the exception of the spinach,avocado, chilli and spring onions I will have to guess at the rest. My garden doesn't do "half small packs" - it just grows!
goodfoodteam's picture
goodfoodteam
30th Aug, 2016
Thanks for your comment. Small supermarket packs tend to be 25 - 30g so roughly half of this is the suggested amount. Hope that helps!
catie74
23rd Aug, 2016
So just use a handful of each.
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