Green Gazpacho

Preparation info
  • Makes

    10 to 12

    Mini Soups
    • Difficulty


Appears in
Gourmet Game Night

By Cynthia Nims

Published 2010

  • About

Care for a little game of Red Light Green Light? Although the word “gazpacho” usually brings to mind the red tomato-based recipe, the chilled soup comes in many forms. I love the fresh bright flavor that cucumber brings to this green version, enhanced with green onion, cilantro, and a bit of zip from jalapeño.


  • 2 large cucumbers, peeled, seeded, and chopped
  • ¼ cup plus 1 tablespoon olive oil


Combine the cucumbers with ¼ cup of the olive oil and the vinegar in a blender and process to finely chop, scraping down the sides as needed. Add the water, green onion, cilantro, jalapeño, garlic, and a good pinch of salt and purée until very smooth. Transfer to a bowl and refrigerate for at least 1 h