Green Gazpacho Recipe
Cool, creamy, and bursting with fresh flavor, this Green Gazpacho is the ultimate summer refreshment. Each spoonful offers a smooth blend of cucumber, yogurt, and herbs that’s both light and satisfying.
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Servings: 4
Calories: 160kcal
Ingredients
- 1 large English cucumber 12 ounces, sliced (or substitute with Turkish or any thin-skinned cucumbers)
- 1/3 of a jalapeño sliced (optional for spice)
- 1 tablespoon shallot plus extra for garnish (or substitute 1 green onion)
- 1 small garlic clove
- 1/4 to 1/2 cup fresh cilantro or substitute with dill, Italian parsley, or basil
- 1 –2 tablespoons lime juice or lemon juice
- 1 cup plain Greek yogurt
- 1/4 cup sour cream or use more yogurt if preferred, though sour cream adds richness
- 1/2 –3/4 teaspoon salt or to taste
- 1/4 teaspoon pepper or white pepper
- 1 teaspoon ground coriander
- 1 tablespoon olive oil
Optional Garnishes:
- Poached shrimp drizzled with lime olive oil, and salt
- Diced avocado
- Finely diced cucumber
- 1 –2 tablespoons finely diced red onion or shallots
- 2 scallions or chives, thinly sliced on the diagonal
- Finely chopped cilantro or dill
- Lime zest
- Microgreens or edible flowers such as coriander blooms, borage, or nasturtiums
- A swirl of yogurt or 3 tablespoons sour cream thinned with 1 tablespoon water
Instructions
- In a blender, combine the cucumber, jalapeño, shallot, garlic, cilantro, lime juice, Greek yogurt, sour cream, salt, pepper, coriander, and olive oil. Blend on high speed until the texture becomes smooth and creamy. Pause to scrape down the sides of the blender if needed to ensure all ingredients are well incorporated. Taste and adjust seasoning — you may want more lime juice for brightness, salt for depth, or jalapeño for heat.
- Transfer the gazpacho to a container, cover, and refrigerate for at least one hour to chill thoroughly. This resting time allows the flavors to meld beautifully. It can also be prepared a day in advance for convenience.
- Meanwhile, prepare your garnishes. Finely dice cucumber and shallots, slice scallions thinly, and if using, toss the shrimp with a squeeze of lime, olive oil, and a pinch of salt. Mix the sour cream with a little water to create a smooth, pourable consistency for drizzling.
- When ready to serve, pour the chilled gazpacho into bowls. Using a spoon, swirl a crescent of the thinned sour cream across the surface for an elegant touch. Sprinkle with garnishes — diced avocado, cucumber, scallions, shallots, microgreens, or edible flowers — to add texture and color.
- Serve immediately, cold and refreshing, as a light appetizer or a cooling summer entrée.
Nutrition
Calories: 160kcal