Green Herb Gazpacho
A refreshing no-cook Spanish soup blending fresh green herbs and vegetables for a light, vibrant starter perfect for warm days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Dinner
- Method: No-Cook
- Cuisine: Spanish
Ingredients
Scale
- 4 cups chopped cucumber
- 2 cups chopped green bell pepper
- 1 cup chopped celery
- 1 cup packed fresh parsley
- 1 cup packed fresh cilantro
- 1/2 cup fresh basil leaves
- 2 cloves garlic
- 2 tablespoons white wine vinegar
- 1/4 cup extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups cold water or vegetable broth
Instructions
- Place cucumber, green bell pepper, celery, parsley, cilantro, basil, and garlic into a blender or food processor.
- Add white wine vinegar, olive oil, salt, and pepper.
- Pour in the cold water or vegetable broth.
- Blend all ingredients until smooth but still slightly textured.
- Taste and adjust seasoning as needed.
- Chill the gazpacho in the refrigerator for at least 2 hours before serving.
- Serve cold, garnished with a drizzle of olive oil or a sprig of fresh herbs if desired.
Notes
For a spicy kick, add a small jalapeño or a pinch of cayenne pepper. Serve chilled with crusty bread or as a refreshing appetizer on a hot day.