📝 About This Recipe
A vibrant, modern twist on the Andalusian classic, this Gazpacho Verde swaps red tomatoes for tangy green zebra tomatoes and crisp Persian cucumbers. This chilled soup is an explosion of botanical freshness, elevated by the creaminess of ripe avocado and the zip of cold-pressed olive oil. It is the ultimate cooling elixir for a sweltering summer afternoon, offering a sophisticated balance of acidity, herbal depth, and silky texture.
🥗 Ingredients
The Green Base
- 2 lbs Green Zebra or Tomatillos (cored and roughly chopped)
- 3 pieces Persian Cucumbers (unpeeled for color, chopped)
- 1 piece Green Bell Pepper (seeded and deveined)
- 1 piece Cubanelle Pepper (for a mild, sweet heat)
- 4 pieces Scallions (white and light green parts only)
- 2 pieces Garlic Cloves (germ removed for a milder flavor)
Body and Emulsion
- 1 piece Hass Avocado (pitted and peeled)
- 1 slice Sourdough Bread (crusts removed, torn into chunks)
- 1/2 cup Extra Virgin Olive Oil (high quality, fruity variety)
- 3 tablespoons Sherry Vinegar (adjust to taste)
- 1/2 cup Ice Water (to adjust consistency)
Herbs and Seasoning
- 1/2 cup Fresh Cilantro (leaves and tender stems)
- 1/4 cup Fresh Flat-Leaf Parsley (packed)
- 1 tablespoon Fresh Mint (leaves only)
- 2 teaspoons Kosher Salt (plus more to taste)
- 1 teaspoon Honey (to balance the acidity)
For Garnish
- 1/4 cup Micro-greens (optional)
- 2 pieces Small Radishes (thinly sliced)
- 2 tablespoons Diced Cucumber (finely diced)
- 1 tablespoon Toasted Pepitas (for crunch)
👨🍳 Instructions
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1
Place the torn sourdough bread chunks in a small bowl and drizzle with a tablespoon of sherry vinegar and a splash of water. Let soak for 5-10 minutes until softened.
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2
Prepare the vegetables by washing thoroughly. Chop the green tomatoes, cucumbers, and peppers into 1-inch chunks. Peel the garlic and slice the scallions.
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3
In a high-speed blender, combine the chopped tomatoes, cucumbers, peppers, scallions, and garlic. Pulse several times until the mixture is broken down into a coarse puree.
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4
Add the soaked bread, the flesh of the avocado, the cilantro, parsley, and mint to the blender. The avocado provides a luxurious, creamy mouthfeel that replaces the need for heavy amounts of bread.
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5
Pour in the remaining sherry vinegar, honey, and kosher salt. Blend on high speed for 1-2 minutes until the soup is completely smooth and turns a brilliant, uniform green.
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6
With the blender running on a low setting, slowly stream in the extra virgin olive oil. This creates a stable emulsion, giving the soup a velvet-like sheen.
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7
Check the consistency. If the soup is too thick, add the ice water 2 tablespoons at a time until it reaches your desired thinness.
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8
Taste the soup. Add more salt or vinegar if needed. Remember that flavors dull slightly when chilled, so it should taste quite vibrant at room temperature.
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9
Pass the soup through a fine-mesh sieve into a large glass pitcher if you prefer a perfectly silky 'consommé' style, or leave it as is for a more rustic, fiber-rich texture.
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10
Cover the pitcher and refrigerate for at least 2-4 hours. This is crucial for the flavors to meld and for the soup to become truly refreshing.
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11
Once chilled, give the soup a quick stir. Pour into chilled bowls or glass tumblers.
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12
Garnish each serving with a drizzle of olive oil, sliced radishes, diced cucumber, and a sprinkle of toasted pepitas for a delightful textural contrast.
💡 Chef's Tips
For the brightest green color, blanch the herbs in boiling water for 10 seconds then shock in ice water before blending. If you cannot find green tomatoes, use firm tomatillos but add an extra teaspoon of honey to offset their higher acidity. Always use the highest quality olive oil you can afford, as its flavor is prominent in this uncooked preparation. To prevent the garlic from overpowering the dish, blanch the cloves in boiling water for 2 minutes before blending. Make sure the soup is ice-cold when serving; you can even chill the bowls in the freezer beforehand.
🍽️ Serving Suggestions
Pair with a crisp, dry Albariño or a chilled Sauvignon Blanc. Serve alongside grilled sourdough rubbed with a raw garlic clove. Excellent as an appetizer before a main course of grilled sea bass or shrimp skewers. Serve in small shot glasses as a refreshing 'amuse-bouche' at a summer garden party. Accompany with a side of salty Marcona almonds for a classic Spanish touch.