Gazpacho Verde Recipe
Spanish · Soup · 15 min total
A refreshing, no-cook Spanish soup made with green vegetables and herbs, perfect for hot summer days.
15
min prep
min prep
4
servings
servings
140
kcal/serving
kcal/serving
Ingredients
- 1 large cucumber, peeled and chopped
- 1 green bell pepper, seeded and chopped
- 2 celery stalks, chopped
- 1/2 cup fresh parsley leaves
- 1/2 cup fresh mint leaves
- 1/4 cup fresh basil leaves
- 1 clove garlic, minced
- 1/4 cup extra-virgin olive oil
- 2 tablespoons sherry vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup ice water
Instructions
- In a blender, combine cucumber, green bell pepper, celery, parsley, mint, basil, garlic, olive oil, sherry vinegar, salt, and pepper.
- Add ice water and blend on high until completely smooth, about 2 minutes.
- Taste and adjust seasoning with more salt, pepper, or vinegar if needed.
- Transfer to a bowl or pitcher and refrigerate for at least 1 hour to chill and allow flavors to meld.
- Serve cold, garnished with additional fresh herbs or diced cucumber if desired.
Tips
- For a thinner consistency, add more ice water or a few ice cubes before blending.
- Store in an airtight container in the refrigerator for up to 2 days; stir before serving.
- Serve with crusty bread or as a starter for a summer meal.
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