Since studying abroad in Spain, I haven’t had one summer where I haven’t made an abundance of gazpacho. Gazpacho symbolizes the perfect summer meal to me since it’s chilled and uses a variety of vegetables harvested during the summer months. It’s so delicious and refreshing!
What is Gazpacho?
Traditional gazpacho is a Spanish-style soup that consists of raw tomatoes and other vegetables (typically cucumbers, peppers, and onions) that are blended and served cold. Traditional gazpacho that is blended with bread is called Salmorejo. Where as gazpacho without the vegetables, consisting of just almonds, garlic, water, olive oil, and blended with bread is called Ajoblanco.
When I had my first traditional style gazpacho in Madrid, Spain, I immediately fell in love. As a lover of vinegar and sour foods, I found gazpacho exquisitely delicious. While studying abroad, my host mother would blend tomatoes, cucumbers, onions, apple cider vinegar, and olive oil creating this creamy, red gazpacho. I would eat that every. damn. day.
Variations of Gazpacho
While gazpacho is traditionally made with tomatoes, it has come to represent a cold soup composed of countless different variations of vegetables or fruits. I’ve seen gazpachos made with corn, beets, zucchini, mangoes, raspberries…you name it! The possibilities are endless.
In addition to this summer green gazpacho, my favorite gazpachos to eat are this Spicy Spanish Gazpacho (a spicier take on the traditional-style soup) and this Spicy Watermelon Strawberry Gazpacho (a sweet and savory take on gazpacho).
What’s in Green Gazpacho?
I’ve had Green Gazpacho many times but finally created a recipe of my own that I love. It’s creamy, delectable, and very easy.
This Summer Green Gazpacho consists of:
- Cucumber
- Avocado
- Onion
- Garlic
- Greek Yogurt (can be substituted with vegan yogurt to make dairy-free/vegan)
- Apple Cider Vinegar and Lemon Juice
- Jalapeno
- Basil
- Olive Oil
So, cool off with a tasty refreshing bowl of this Summer Green Gazpacho and serve with some toasted baguette and top with drizzled olive oil and some basil leaves.
Summer Green Gazpacho
Ingredients
- 2 Seedless Cucumbers peeled and chopped
- 1 large Avocado peeled and sliced
- 1 medium White Onion chopped
- 2 Garlic Cloves chopped
- 3/4 cup Greek Yogurt (or dairy-free yogurt)
- 1/3 cup Olive Oil extra virgin
- 1/4 cup Apple Cider Vinegar
- 1 Lemon juiced
- 1/4 cup Basil Leaves with a few extra for garnish
- 1 Jalapeno (optional) chopped
- Salt and pepper to taste
- Olive oil, yogurt to drizzle on top
Instructions
- Place all ingredients into a high-speed blender.
- Blend until smooth and the soup is pureed. Add salt and pepper to taste.
- Place the gazpacho in the fridge for at least 20 minutes to chill.
- Once chilled, spoon the soup into serving bowls and drizzle with olive oil, greek yogurt, and top with basil leaves or slices of cucumber or jalapeños.
- Serve and enjoy!
Leave a Reply