Gazpacho verde is one of the delicious and refreshing soups that suit summer perfectly. It’s easy to make, requires few ingredients and will be ready in minutes. It’s also a good way to include vegetables in your meal effortlessly.
Gazpacho Tradition
Gazpacho is traditionally red, made with tomatoes, cucumber and bread, comes from Spain where it is served in a glass as a drink, or in bowl as a soup. It consists mainly of vegetable so it is packed with vitamins and minerals, and is so tasty you’ll keep coming for more.
Produce are best eaten while in season so they’re packed with all their vitamins and don’t have to travel far, so it makes the perfect summer drink / starter.
We used to drink this refreshing soup when going to the South of France near the Spanish border, and it soon became our favourite summer aperitif. We had the boxed up version from the brand Alvalle, still do sometimes, and I’m not sure what’s in it. When you make your version at home, at least you know exactly what goes in it.
If you come across that brand though, don’t hesitate to put a drops of Tabasco in it. You might breathe fire but add a kick to this refreshing soup.
Gazpacho Verde for the Win
This time I have tried another version of this delicious and refreshing drink, the Gazpacho verde, which simply doesn’t have any tomatoes, and I skipped the bread as well. It will make a perfect starter or why not serve it before the meal as an aperitif?
I tried blending leftover rice in it and I have to say it made a decent meal. You get your fibre and nutrients, something to fill your stomach, and a quick and easy lunch ! I would try blending in hard-boiled eggs or sourdough on the side for something to keep you full.
Try this light and easy version for now, and see how you can mix up depending on the occasion.
Let me know in the comments if you’ve tried it !
For more summer recipes, try:
My 5 Favourite Barbecue Recipes
Homemade Gazpacho Verde
Equipment
- Blender
Ingredients
- 1 cucumber peeled and cubed
- 1 avocado ripe
- 1/2 courgette cubed
- 1/2 lemon juiced
- 1 chilli deseeded
- salt & pepper to taste
- 200 ml water
Instructions
- Put all the ingredients in a blender, and blend until smooth. Make sure the cucumber is cut in small pieces if you don't have a high-speed blender.
- Serve with a drizzle of olive oil, and toasted pumpkin seeds.
- You can serve it with a slice of crusty bread for a light meal, or with ice in a glass as an aperitif.
