Green gazpacho


Preparation info

  • Difficulty


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By Signe Johansen

Published 2018

  • About

Gazpacho is the perfect refresher on a hot summer’s day or evening. Given how many greens are in this version I like to think of it as a savoury form of Berocca: just the shot of natural vitamins you need when you’re flagging from the heat...


  • 1 green bell pepper, halved and deseeded
  • ¼ cucumber, roughly chopped
  • 4–5 tbsp olive oil
  • 1 small bunch of coriander, leaves and stems
  • 1 small bunch of flat-leaf parsley, leaves and stems
  • 1 green tomato, roughly chopped
  • 1 spring onion or shallot, roughly chopped
  • 1 fat slice of stale white bread or sourdough, roughly chopped
  • 1 garlic clove, peeled
  • 1 tbsp vinegar (white wine, cider or sherry vinegar all work well)
  • sea salt and freshly ground black pepper
  • extra cucumber, finely chopped, to garnish
  • 1 fresh green chilli, deseeded and finely chopped, to garnish (leave the seeds in if you want it spicy)
  • ice cubes


Place all the ingredients (except the salt and pepper, garnish and ice cubes) in a blender or food processor and blitz until smooth. I like to keep some texture to it but some prefer a very smooth gazpacho, in which case pass it through a sieve. Season to taste. Bear in mind that this soup is eaten very cold (with ice cubes) so the flavour will be slightly muted by refrigeration. In other words, don’t be shy about seasoning generously. After all, if you’re in the midst of a heatwave you’ll be sweating intensely, so you’ll need to consume some salt to recalibrate.

Chill the soup for 1–2 hours in the fridge, or place in the freezer for 30 minutes–1 hour until very cold. Serve with ice cubes, garnished with finely chopped cucumber and green chilli.