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Creamy Green Gazpacho

4.3

(23)

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Image may contain Bowl Dish Food Meal Plant and Soup Bowl
Creamy Green Gazpacho Matt Armendariz © 2013

The addition of avocado makes this cold soup creamier than your average gazpacho, and the greens make it, well, greener, and with jalapeño included, too, it's got a serious kick that makes it anything but traditional. It probably goes without saying, but if you serve this to Spaniards, either don't call it gazpacho or be prepared for some arguments at the table.

Ingredients

1 medium tomato, cored and cut into quarters
1 small cucumber, peeled and cut into large chunks
Flesh from 1/2 avocado, cut into large chunks
3 large basil leaves
1/2 jalapeño (optional)
3/4 cup lightly packed watercress or baby spinach leaves
1 small celery stalk (optional)
1 clove garlic, crushed
1 tablespoon red wine vinegar, or more to taste
1 tablespoon honey
2 ice cubes
Filtered water (optional)
Kosher or sea salt
Freshly ground black pepper
1 teaspoon extra-virgin olive oil

  1. Step 1

    Reserve one-quarter of the tomato, two cucumber chunks, two avocado chunks, and one basil leaf. Combine and finely chop for garnish.

    Step 2

    Stem and seed the jalapeño half and reserve the seeds. Cut the jalapeño into several pieces. Combine one or two pieces of the jalapeño with the remaining tomato, cucumber, avocado, and basil and the watercress or spinach, celery, garlic, red wine vinegar, honey, and ice cubes in a blender or the bowl of a food processor; puree until smooth. Add 1/4 cup or more water to thin the mixture, if necessary.

    Step 3

    Taste and season with salt, pepper, and more vinegar, if needed. If you want the soup spicier, add more of the jalapeño, a little at a time, as well as some of the seeds if desired, blending and tasting after each addition. Refrigerate until cold, then pour into a bowl and top with the reserved chopped tomato, cucumber, avocado, and basil and a drizzle of olive oil, and eat.

Reprinted with permission fromEat Your Vegetables: Bold Recipes for the Single Cookby Joe Yonan, © 2013 Ten Speed PressJOE YONANis the food and travel editor forThe Washington Post, where he writes regular features, including the "Weeknight Vegetarian" column. He is the author ofEat Your VegetablesandServe Yourself, which Serious Eats called "truly thoughtful, useful, and incredibly delicious." Yonan has won awards for writing and editing from the James Beard Foundation, the Association of Food Journalists, and the Society of American Travel Writers, and his work has been featured three times in theBest Food Writing anthology.
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Reviews (23)

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  • Absolutely Delicious! A lovely change from the traditional gazpacho. My new favourite cols soup for summer. Try It! You will love it.

    • fairsari

    • Ottawa Canada

    • 6/8/2017

  • I love this soup, and I have made it a few times. Yes, on doubling it as people here say. I worried that it would turn an ugly color after time, but I made and then had for leftovers the next day and the day after, and it was still a pretty green color.

    • daspark

    • Portland, ME

    • 10/3/2015

  • I added cilantro and flat parsley from the garden and rose wine vinegar and a tad more hone.

    • yozel

    • 8/9/2014

  • Made this tonight for two by doubling the recipe. I disagree with the comments about serving size - I didn't need to double the recipe with this as an appetizer. However, my husband had two FULL bowls so was glad I did. We both thought it was delicious and it was a great use of the farm delivery I received yesterday!!

    • dpaget

    • Cape Cod, MA

    • 8/8/2014

  • Enjoyed the refreshing taste after the heavy end-of-year holidays. Clean, light and fresh. Looking forward to doing it again!!

    • MadamelaChef

    • France

    • 1/12/2014

  • Absolutely delicious & refreshing. Very pretty too! A keeper.

    • jennyfeldmanlarocque

    • 9/24/2013

  • I thought this was phenomenal - very light & refreshing and a nice alternative to regular gazpacho. Agreed on increasing the quantities. Very pretty as well.

    • jennyfeldmanlarocque

    • 9/24/2013

  • This is an excellent choice for anyone who enjoys cold soups. The many layers of flavor are exciting. I did it without the garnish. What a refreshing summer treat. If you are serving more than two you will want to double the recipe. It works with or without the jalapeno.

    • rayhoekstra

    • 9/14/2013

  • AWFUL. This dish was simply awful. I make a lot of soups, and loved the idea of this one. Not only is the color unappealing, the texture and taste is as well. What a waste of good ingredients. Don't bother with this one.

    • dannisaaraah

    • Seattle, WA

    • 9/7/2013

  • Delish! Very simple

    • ejsturm

    • West Friendship, MD

    • 8/26/2013

  • 我喜欢这种gaspacho变种,但最终I think I'd stay with a more traditional gaspacho recipe without avocado (I like the one at this site: //m.fonts4kids.com/recipes/food/reviews/Farmstand-Gazpacho-242766 ) and stick to a recipe specifically for avocado soup when I felt like using avocados (I think this one is good://m.fonts4kids.com/recipes/food/views/Chilled-Avocado-Soup-101247 ). BTW, when I made this recipe, I got almost two cups of soup.

    • forrester5

    • Central NJ

    • 8/26/2013

  • This gazpacho was delicious and very easy to prepare. I will definitely be making this again before summer is over! Being that this a recipe for one, it only yielded about 1.25 cups of soup. If you're making this as a main dish, you may want to double it, but as a starter, my husband and I were perfectly content splitting the one serving.

    • mand1685

    • Hoboken, NJ

    • 8/25/2013

  • jsteele3, perhaps you didn't notice that the recipe came from a book for single cooks and that the instructions specify serving in a single bowl,

    • Argol

    • New Orleans

    • 8/25/2013

  • I just made this (doubled) for me and my boyfriend. How delicious and easy! And so healthy but rich. I am totally buying this guy's book.

    • mferazza

    • Seattle, WA

    • 8/24/2013

  • Fixed this for lunch today, absolutely delicious (did not use a jalapeño). Whipped it up in the Vita-Mix, turned out great. Delightful flavor, so easy to make. Definitely a keeper. Just the ticket for our Texas heat.

    • latmel

    • College Station, TX

    • 8/23/2013

Tags Cold Soup Soup Soup/Stew Gazpacho Cucumber Vegetable Avocado Watercress Leafy Greens Main Starter Lunch Dinner Dairy Free Gluten Free Nut Free Vegetarian Make Ahead Easy No-Cook Blender Food Processor Cookbooks

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