Get EXCLUSIVE SUMMER RECIPES inspired by seasonal farmers market finds when you sign up here.

RECIPE KEY
Easy RecipesPantry Friendly RecipeMake Anead RecipeAdventurous RecipeCocktail Recipe

Green Gazpacho with Croutons

Easy recipe
Green Gazpacho with Croutons

Just finished whipping up a big pitcher of Yotam Ottolenghi’s Green Gazpacho with Croutons from his wonderful book “Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi.”  It is a beautiful book featuring all vegetarian recipes that he created for the Guardian column he wrote on vegetables.

This recipe is a great spin on the usual gazpacho featuring tomatoes. Instead, it features all things green: celery, cucumbers, green bell pepper, spinach, basil plus the addition of walnuts and a couple slices of bread to give it some texture and heft and a few other ingredients as well. I have made some simple adjustments to the original recipe.

I have made a few gazpacho variations, all quite good. It’s just a matter of getting the basics down then adding other vegetables you like such as avocado, onion, green onions or varying the herbs.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon

Green Gazpacho


  • Author: Lisa @ My Studio Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Diet: Vegetarian

Description

A cool vegetable soup.


Scale

Ingredients

Croutons

  • 2 thick slices sourdough bread
  • 4 tablespoons olive oil
  • 1/4 teaspoon salt

Soup

  • 2 celery stalks
  • 1 medium bell pepper
  • 2 English hothouse cucumbers or 6 Persian cucumbers, peeled
  • 3 slices stale white bread, crusts removed
  • 1 jalapeno, seeded (more or less depending on your taste)
  • 24 garlic cloves
  • 1 teaspoon sugar
  • 1 cup walnuts, slightly toasted
  • 4 cups spinach
  • 1 cup basil
  • 1/2 cup parsley
  • 4 tablespoons sherry vinegar
  • 1/2 cup olive oil
  • 3 tablespoons Greek yogurt
  • 11/2 cups water or a bit more
  • 2 teaspoons salt
  • 8 ounces Ice
  • freshly ground pepper

Instructions

Croutons

  1. Preheat oven to 350. Cut bread into small 3/4 inch pieces, toss with the olive oil and salt. Spread on baking sheet and bake for 10-12 minutes until golden brown. Cool.

Soup

  1. Roughly chop all vegetables. Place into a blender with the bread, sugar, walnuts, spinach, basil, parsley, vinegar, olive oil and water. Mix then add ice and blend again until you have a somewhat smooth consistency. Taste soup then add salt and pepper to taste.
  2. Serve with the croutons on top

Notes

Serve in small bowls or in clear glasses.

  • Cuisine: Soup

Keywords: soup, gazpacho, green gazpacho, cold soup

SHARE THE RECIPE

Share on facebook
Facebook
Share on twitter
Twitter
Share on linkedin
LinkedIn
Share on pinterest
Pinterest

Leave a Reply

Your email address will not be published. Required fields are marked *

View by Category

WEBSITE POWERED BY:

Scroll to Top
SEASONAL FARMERS MARKET RECIPES


Introducing a collaboration between
Culver City Farmers Market
and My Studio Kitchen.
In my weekly visits to the market,
I’ll be checking out the fresh produce
from the farmers as well as the fish,
bread and cheese vendors to see
what’s new and what’s in season.
Then I’ll share my quick and easy
recipes with you. I’m hoping you will
find inspiration to try new recipes
and experiment with
new ingredients as well.

VIEW ALL SEASONAL RECIPES ➞


 

 

 

 

LET'S COOK!

sauce and dressing recipes to kick up your cooking game

Get the recipes for my favorite sauces and dressings to boost your everyday cooking and use on everything!