Spanish ¨Green Goddess¨ Gazpacho Verde Recipe
This Spanish ¨Green Goddess¨ Gazpacho Verde is an absolute stunner. Loaded with so many flavors, made with simple ingredients and it comes together within minutes. This is the perfect chilled soup for one of those hot days. It´s super refreshing and gives you a boost of vitamins.
Before you ask, ¨I thought gazpacho was red?¨, you are correct. However, in Spain we offer 2 types of gazpachos, the traditional Gazpacho rojo, which is popular outside of Spain and this Gazpacho verde. This version is not as popular outside of Spain, but promises to be one of the best chilled soups you will ever taste.
I call this gazpacho verde, the ¨green goddess¨ gazpacho, just because it´s made with such an incredible array of green produce. We´re talking super simple ingredients here folks: bell peppers, cucumber, apples, garlic, etc… I also used some mint leaves to add a refreshing and cooling flavor, just make sure to not add too much, otherwise the mint will over-power the flavor of the gazpacho.
The secret to making this super simple gazpacho verde, is to use high-quality ingredients. Try to find the freshest produce you can, trust me, it makes all the difference in the flavor. Whether you enjoy this gazpacho on a scorching hot day or a mild winter day, you will absolutely love it.
Cookware that I use:
Swiss Diamond Chef´s Knife
Swiss Diamond Pans
Wood Cutting Board
Watch the Video Below on How to Make this Spanish ¨Green Goddess¨ Gazpacho Verde Recipe
Spanish ¨Green Goddess¨ Gazpacho Verde
- 1 green bell pepper
- 1 cucumber
- 1 granny smith apple
- 1 clove garlic
- 1/2 onion
- 1/4 cup fresh mint
- 1/2 tbsp apple cider vinegar
- 2 tbsp extra virgin olive oil
- pinch sea salt
- pinch sea salt
- 1 cup cold water
Roughly chop 1 green bell pepper and add to a blender, peel 1 cucumber, roughly chop it and add to the blender, peel 1 granny Smith apple, core it, roughly chop and add to the blender with the rest of the ingredients
Peel 1 large clove of garlic, roughly chop it and add to the blender, also roughly chop 1/2 of an onion and add to the blender, for the last produce, grab about a 1/4 cup of fresh mint leaves and add to the blender
Add 1/2 tbsp of apple cider vinegar into the blender, 2 tbsp of extra virgin olive oil, a generous pinch of sea salt, some freshly cracked black pepper and pour in 1 cup of cold water
Blend for about 3 minutes, until all the ingredients are well combined and there are no chunks
For an ultra smooth gazpacho, run the mixture through a sieve and into a pitcher, otherwise just pour the mixture into a pitcher, cover with seran wrap and add to the fridge for at least 2 hours, when ready to serve add to small bowls and garnish with apple slices & some fresh mint leaves, enjoy!
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15 . Jan . 2021
Hi Albert. Can green tomatoes be added to the green gazpacho or would that no go with the other ingredients?
Spain on a Fork
Never tried it, but I don´t think it would work, but it´s always worth a try! much love 🙂16 . Jan . 2021
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