Green gazpacho

Preparation info
  • Serves


    • Difficulty


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By Yotam Ottolenghi

Published 2010

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There are a million recipes around for gazpacho, which is by far my favourite cold soup. This one, a green variation, is loosely based on tarator, a cold yoghurt and cucumber soup from the Balkans. A proper free-standing blender works best here but a hand-held stick blender could also be used.


  • 2 celery sticks (including the leaves)
  • 2 small green peppers, deseeded
  • 6 mini cucumbers


Start with the croutons. Preheat the oven to 190°C/Gas Mark 5. Cut the bread into 2cm cubes and toss them with the oil and a bit of salt. Spread on a baking sheet and bake for about