Recipes
Spiced Green Gazpacho
Serves 4
| Prep Time: 15 mins
| Cook Time: 30 mins
| Total Time: 45 mins
You may need: Gazpacho Spice
Discover The Recipe
On sweltering summer days, when it's too hot to eat, Spaniards turn to gazpacho: a zesty, chilled vegetarian "soup" to refresh and recharge. Packed with a garden full of veggies, gazpacho is mostly known for its red, tomato-based version. But, gazpacho comes in many flavors and colors including white and this spiced green gazpacho recipe.
Traditional green gazpacho relies on cucumbers and herbs to provide the green base. Early versions of the soup prior to the 1500's, before conquistadors first brought tomatoes to Spain aboard ships returning from the New World, were green. Traditional gazpachos also blend in bread to add a hearty, creamy texture and make it a more fulfilling meal. We deconstruct and "Americanize" our recipe by substituting in the trendy avocado for texture and suggesting you serve hot crusty bread on the side to dip in the soup (and drizzle olive oil). Skip the bread for a gluten-free meal.
Ingredients
3 cucumbers, peeled, halved lengthwise, seeded
1 large yellow bell pepper, seeded
2 cloves of garlic
1 celery rib
1 avocado, pitted and flesh removed from skins
1/2 medium white onion, coarsely chopped
2 cups of seedless green grapes
1 Tbsp lemon juice (1/2 fresh lemon)
1/2 cup extra virgin olive oil + extra for drizzling
2 tbsp of Piquant Post Gazpacho spice
1/4 cup sliced (or coarsely chopped) almonds
handful of fresh cilantro, plus extra for garnish
handful of fresh parsley, plus extra for garnish
2 tsp salt (optional)
pepper to taste (optional)
Notes
Green Gazpacho requires a blender or a food processor. We recognize that not everyone may have one, so if you're short a blender, this happens to be the perfect meal to offer to make at a friend's house. It's quick and easy to make (with one item to clean) and only takes 20 mins to cool while you sip a glass of wine.
The starting point for authentic green gazpacho is with cucumbers. You can substitute just about any of the other veggies, but we recommend keeping the cukes.
One of the unique things about our green gazapacho recipe is the addition of green grapes. They add a touch of sweetness, and if you add a few sliced grape halves as garnish, then a little crunchy, sweet surprise as you eat.
Our green gazpacho is a perfect busy weeknight meal. It takes just a few minutes to prep and blend, then the remaining time is waiting for the soup to chill.
Why avocado? Well, besides the fact that its one of our fav ingredients of all time, it replaces the traditional half loaf of bread that gets added to Spanish gazpacho recipes and adds just enough structure for the soup texture to feel authentic. We suggest serving crusty french or rustic bread on the side (or not at all if you prefer a gluten-free meal).
For those traditionalists raising eyebrows at our creation of a Gazpacho Spice blend (no, most Spanish recipes don't include spices), the rosemary and fennel seed add an herby balance to the raw aromatics (onion & garlic). Also, the citrus peels add a touch of sour citrus to offset the sweet of the grapes. The cayenne will slowly build a subtle heat as you sip the soup, but it's very mild.
Finally, optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
Instructions
Prep all the fresh vegetables for blending. Chop into smaller chunks as necessary.
Next, add all ingredients to the blender plus 2 cups of water. Puree the mixture until smooth (~1-2 minutes).
Then, pour the green gazpacho in a large glass serving jar or pitcher and place in fridge to chill ~30 mins. (If you're in a hurry, you can reduce the water by 1/2 cup and blend in a handful ice cubes to chill the mixture).
Finally, slice a few grapes in half for each bowl. Serve chilled in bowls, garnished with grapes and herbs along with hot crusty bread. Drizzle 1 tsp olive oil into each bowl.
Alternatives & Substitutions
This recipe is very forgiving. Feel free to delete one or two of the items. Or, sub in some veggies that you have lying around, such as: carrot, red bell pepper, jalapeno, and arugula.
However, we strongly recommend 3 core ingredients as a base to get you started: cucumbers, avocado, and white onion.
Try making another classic Spanish cold soup called Spiced Salmorejo. For a warm, filling stew using this spice, how about Clam & Chorizo Stew? If you love this Gazpacho Spice blend, how about our Hearts of Palm Ceviche?
Finally, use any remaining Gazpacho Spice blend to make your own Spanish spiced olives. Simply take any marinated olives (preferably pitted) and sprinkle a little Gazpacho Spice over the top to taste.
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Spiced Green Gazpacho
Serves
4
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Piquant Post spice you'll need: Gazpacho Spice
Ingredients
3 cucumbers, peeled, halved lengthwise, seeded
1 large yellow bell pepper, seeded
2 cloves of garlic
1 celery rib
1 avocado, pitted and flesh removed from skins
1/2 medium white onion, coarsely chopped
2 cups of seedless green grapes
1 Tbsp lemon juice (1/2 fresh lemon)
1/2 cup extra virgin olive oil + extra for drizzling
2 tbsp of Piquant Post Gazpacho spice
1/4 cup sliced (or coarsely chopped) almonds
handful of fresh cilantro, plus extra for garnish
handful of fresh parsley, plus extra for garnish
2 tsp salt (optional)
pepper to taste (optional)
Instructions
Prep all the fresh vegetables for blending. Chop into smaller chunks as necessary.
Next, add all ingredients to the blender plus 2 cups of water. Puree the mixture until smooth (~1-2 minutes).
Then, pour the green gazpacho in a large glass serving jar or pitcher and place in fridge to chill ~30 mins. (If you're in a hurry, you can reduce the water by 1/2 cup and blend in a handful ice cubes to chill the mixture).
Finally, slice a few grapes in half for each bowl. Serve chilled in bowls, garnished with grapes and herbs along with hot crusty bread. Drizzle 1 tsp olive oil into each bowl.
Notes
Green Gazpacho requires a blender or a food processor. We recognize that not everyone may have one, so if you're short a blender, this happens to be the perfect meal to offer to make at a friend's house. It's quick and easy to make (with one item to clean) and only takes 20 mins to cool while you sip a glass of wine.
The starting point for authentic green gazpacho is with cucumbers. You can substitute just about any of the other veggies, but we recommend keeping the cukes.
One of the unique things about our green gazapacho recipe is the addition of green grapes. They add a touch of sweetness, and if you add a few sliced grape halves as garnish, then a little crunchy, sweet surprise as you eat.
Our green gazpacho is a perfect busy weeknight meal. It takes just a few minutes to prep and blend, then the remaining time is waiting for the soup to chill.
Why avocado? Well, besides the fact that its one of our fav ingredients of all time, it replaces the traditional half loaf of bread that gets added to Spanish gazpacho recipes and adds just enough structure for the soup texture to feel authentic. We suggest serving crusty french or rustic bread on the side (or not at all if you prefer a gluten-free meal).
For those traditionalists raising eyebrows at our creation of a Gazpacho Spice blend (no, most Spanish recipes don't include spices), the rosemary and fennel seed add an herby balance to the raw aromatics (onion & garlic). Also, the citrus peels add a touch of sour citrus to offset the sweet of the grapes. The cayenne will slowly build a subtle heat as you sip the soup, but it's very mild.
Finally, optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
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