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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.

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Green Gazpacho


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

Description

A cool vegetable soup.


Ingredients

Scale

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.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Cuisine: Soup

Keywords: soup, gazpacho, green gazpacho, cold soup

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