Green gazpacho is filled with tons of green vegetables, is loaded with flavor, and is a perfect no-cook summer dinner!
Last summer I finally got with the times and joined SnapChat. While I was really resistant to join yet another form of social media, it has quickly become my absolute favorite. It’s (mostly) unfiltered, (mostly) unstaged, and just fun! I love seeing my friend’s day-to-day things that wouldn’t normally show up in Instagram, their kids eating meals and playing at the playground, and inside other bloggers kitchens. I guess it’s really just the perfect social media for someone nosy like me! 😉
So when I saw green gazpacho on Set the Table’s Snapchat, I was fascinated with the idea.
What better time of the year to make gazpacho than now? It’s the middle of July and we are in the thick of too-hot-for-the-oven dinners. We usually turn to the grill but now I have a new favorite no-cook dinner – this gazpacho!
What makes this gazpacho green, you ask? Well, there are no tomatoes to make it red and it’s literally stuffed with tons and tons of green vegetables with you KNOW makes me so happy. Cucumber, bell pepper, celery, fresh herbs, jalapeños, and a ton of spinach give this soup it’s gorgeous green color.
While I used basil and parsley here, you can certainly use whatever it is that you have growing in your garden or whatever catches your eye at the farmers market. I think cilantro and chives would be so delicious here, too.
We had our green gazpacho with some grilled chicken and bread (grilled bread, even!), but for a lighter dinner you could skip the meat and do even more veggies and add a side salad. I topped the gazpacho with some diced tomatoes for some color and texture, and I think any diced veggies like bell peppers, more cucumber, or sweet corn would be super fun.
Whatever you do, just say no to turning on your oven and fire up the blender instead!
- 1 cup water
- 1/2 cup plain Greek yogurt
- 1/4 cup sherry vinegar
- 2 stalks celery roughly chopped
- 1 green bell pepper seeds removed, roughly chopped
- 1 cucumber diced
- 1 jalapeno seeds removed, chopped
- 5 cups spinach
- 1/2 cup fresh basil
- 1/4 cup fresh parsley
- 3 slices sandwich bread toasted
- 2 cloves garlic
- 1 cup walnuts
- 1/2 cup extra virgin olive oil
- 1/4 cup sherry vinegar
- 4 ice cubes if serving immediately
- 2 heirloom tomatoes diced for topping
- additional olive oil for drizzling
- Place water, yogurt, sherry vinegar celery, bell pepper, cucumber, jalapeño, spinach, basil, parsley, bread, garlic, walnuts, and olive oil in a high powered blender in the order listed. Add ice cubes if you are serving it right away, otherwise you will just chill it in the refrigerator until you're ready to serve.
- Blend until well pureed. This may take a little while and you'll want to eventually put it on the highest power to get everything well pureed.
- Chill until ready to serve.
- Top with diced tomatoes and drizzle with olive oil.
- Serve and enjoy!