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


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