Green Gazpacho


Preparation info

  • Difficulty


  • Serves


    / each gazpacho makes 300 ml .

Appears in


By Brent Savage

Published 2010

  • About


  • ¼ bunch (20 g/¾ oz) basil, leaves picked
  • ¼ bunch (20 g/¾ oz) dill, leaves picked
  • 4 sprigs (20 g/¾ oz) flat-leaf (Italian) parsley, leaves picked
  • ½ bunch (20 g/¾ oz) mint, leaves picked
  • 50 ml ( fl oz) extra virgin olive oil
  • 2 eschalots (French shallots), roughly chopped
  • 2 green tomatoes, roughly chopped
  • 1 long green chilli, roughly chopped
  • 1 telegraph (long) cucumber, peeled and roughly chopped
  • 50 ml ( fl oz) white wine vinegar
  • 4 confit garlic cloves


Blanch all the herbs together in boiling water 1 minute, then drain and refresh in iced water. Drain and transfer to an upright blender. Add the oil and blend until very smooth. Add the eschalot, tomato, chilli and cucumber, one by one, blending after each addition until smooth. Add 100 ml ( fl oz) water and the vinegar and blend until combined. Refrigerate for 1 hour or until chilled and to allow the flavours to infuse. Pass through a fine sieve and serve.

This should be made on the day of serving as it discolours on standing.


  • extra virgin olive oil, for drizzling
  • 18 × 100 ml ( fl oz) glasses, for serving

Divide each gazpacho among 6 glasses. Finish each with a drizzle of oil. Place one of each type of gazpacho on a plate to serve.