Healthy Green Gazpacho

I have been making this green gazpacho for some time now, it’s become one of my favourites.  It’s super healthy, full of plant power and certainly easy to prepare.  Not only that, the vivid green is so appealing, you just know it’s going to be good for you!

The wonderful thing about this soup is that you can vary the green vegetables according to your taste and what might be in your fridge.  Personally, I particularly like adding spinach, avocado and the celery for extra flavour and balance.

This soup is incredibly wholesome and satisfying, light yet sustaining enough to be considered lunch.

Print Recipe

5 from 1 vote

Healthy Green Gazpacho

Prep Time20 minutes mins

Cook Time15 minutes mins

Total Time35 minutes mins

Course: Lunch/Dinner

Servings: 4 portions

Ingredients

• 1 handful baby spinach
• 1 small bunch mint leaves only
• 1 small bunch parsley leaves only
• 1 small Green chilli diced
• 1½ stick of celery
• 1 large cucumber
• 1 large ripe avocado
• 4 green or yellow heritage tomatoes
• 1 clove of garlic crushed
• 3 spring onions white part only
• 450 mls vegetable stock cold
• 1 Tbls Good sherry vinegar
• 3 Tbls Good extra virgin olive oil
• Fine sea salt and pepper

Toppings

• 1 thick slice sourdough
• olive oil
• 1½ tbsp capers
• micro herbs optional
• edible flower such as borage, pansies or chive

Instructions

• Begin by placing 3 tomatoes in a saucepan of boiling water, simmer for 10 seconds and then drain. Place in ice cold water to cool. Peel and roughly chop.
• Peel and de-seed the cucumber and roughly chop. Peel the celery stick and roughly chop. Slice the spring onions.
• Peel the avocado and scoop out the flesh and place in a high speed blender such as a nutribullet or a theromomix. Now add the rest of the ingredients with exception of the vinegar. Add a good grind of pepper and fine sea salt. Blend until really smooth. Add a tablespoon of sherry vinegar and stir. Taste, add more vinegar, salt and pepper if need. Chill in the fridge for 4-6 hours. Cut the crust off the bread and tear into rough pieces. Coat in olive oil and bake in the oven on 160C fan for 15-20 minutes or until crunchy and golden. Cut the remaining tomato into four and de-seed, then slice. Top the soup with the tomato slices, a drizzle of olive oil and the croutons. Finally add the caper, micro herbs and edible flowers. Serve immediately.

Tips:

• This soup is obviously served cold. To save time add ice cubes to the vegetable stock to help chill it quickly.
• Try roasting pumpkin seeds with tamari as an alternative to the sourdough croutons if you’re coeliac.