Easy Green Gazpacho Recipe

Introduction

Easy green gazpacho is a refreshing and vibrant cold soup perfect for warm days. Made with green peas, cucumber, and fresh herbs, it’s both light and satisfying. This vegan recipe is simple to prepare and full of fresh flavors.

Ingredients

• 200g fresh or frozen peas
• 75g crusty bread, torn into chunks
• 600ml hot vegetable stock (ensure vegan, if needed)
• 1 cucumber, roughly chopped
• 1 garlic clove, roughly chopped
• ½ avocado, peeled, halved, stoned and roughly chopped
• 2 tsp white wine vinegar
• ½ green chilli, deseeded if you prefer less heat, roughly chopped
• 2 spring onions, finely sliced
• 125g cherry tomatoes, roughly chopped
• 10g parsley, leaves picked
• 2 tbsp extra virgin olive oil
• Crusty bread, to serve

Instructions

1. Step 1: Place the peas and torn bread in a large heatproof bowl. Pour the hot vegetable stock over them and leave to soak for 2 minutes.
2. Step 2: Carefully transfer the soaked peas and bread with the stock into a jug blender. Season well with salt and pepper.
3. Step 3: Add the cucumber, garlic, avocado, white wine vinegar, green chilli, and most of the spring onions, tomatoes, and parsley to the blender.
4. Step 4: Blend the mixture until smooth. Taste and adjust seasoning if needed.
5. Step 5: Chill the gazpacho in the refrigerator for around 30 minutes to allow the flavors to meld and serve cold.
6. Step 6: When ready to serve, spoon the gazpacho into bowls, drizzle with extra virgin olive oil, and scatter over the remaining spring onions, tomatoes, and parsley.
7. Step 7: Serve immediately with crusty bread on the side.

Tips & Variations

• For a creamier texture, use a ripe avocado or add a splash of plant-based yogurt.
• If you prefer less heat, remove all the seeds from the green chilli or omit it entirely.
• Try adding fresh mint or basil instead of parsley for a different flavor profile.
• Use day-old bread for better soaking and a smoother consistency.

Storage

Store the gazpacho covered in the refrigerator for up to three days. It’s best served chilled, so stir well and add a little cold water if it thickens after storage. Avoid freezing as it may alter the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make green gazpacho ahead of time?

Yes, you can prepare it up to three days in advance and keep it refrigerated. The flavors develop nicely when chilled, just give it a good stir before serving.

Is this recipe suitable for vegans?

Absolutely. Just be sure to use a vegetable stock that is vegan friendly and avoid any animal-based toppings or ingredients.

Easy Green Gazpacho Recipe

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★★★★★

4.6 from 149 reviews

• Author: Jack
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

This Easy Green Gazpacho is a refreshing and vibrant cold soup featuring peas, cucumber, avocado, and fresh herbs blended together with crusty bread and vegetable stock. Perfect as a light summer meal or starter, this recipe is quick to prepare, vegan-friendly, and full of fresh flavors with a hint of spicy heat from green chili.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 200g fresh or frozen peas
• 75g crusty bread, torn into chunks
• 600ml hot vegetable stock (ensure vegan if needed)
• 1 cucumber, roughly chopped
• 1 garlic clove, roughly chopped
• ½ avocado, peeled, halved, stoned and roughly chopped
• 2 tsp white wine vinegar
• ½ green chilli, deseeded if you prefer less heat, roughly chopped
• 2 spring onions, finely sliced
• 125g cherry tomatoes, roughly chopped
• 10g parsley, leaves picked
• 2 tbsp extra virgin olive oil
• Crusty bread, to serve

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Instructions

1. Soak peas and bread: Put the peas and torn crusty bread into a large heatproof bowl, then pour the hot vegetable stock over them. Leave this mixture for 2 minutes to allow the bread to soak and peas to soften.
2. Blend base ingredients: Carefully pour the soaked ingredients into a jug blender. Season well with salt and pepper. Add the cucumber, garlic, avocado, white wine vinegar, green chilli, and most of the spring onions, cherry tomatoes, and parsley to the blender.
3. Blend until smooth: Blend all the ingredients until you achieve a smooth, creamy consistency. Taste and adjust seasoning as needed.
4. Chill the gazpacho: Pour the blended soup into a container and chill in the refrigerator for around 30 minutes to enhance flavors and serve cold. The gazpacho can be kept covered and refrigerated for up to three days.
5. Serve: Spoon the chilled gazpacho into bowls. Drizzle the top with extra virgin olive oil and scatter over the remaining spring onions, cherry tomatoes, and parsley. Serve immediately with extra crusty bread on the side.

Notes

• To reduce heat, remove the seeds from the green chilli before blending.
• Use crusty bread that is a day old for best soaking texture.
• This soup can be made using fresh or frozen peas.
• Ensure the vegetable stock is vegan if catering for vegan diets.
• Gazpacho tastes best served well chilled.
• Leftover gazpacho can be stored in an airtight container in the fridge for up to three days.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Soup
• Method: Blending
• Cuisine: Spanish

Keywords: green gazpacho, cold soup, vegan gazpacho, pea soup, summer recipe, easy gazpacho, avocado soup