Let’s dive into the refreshing world of Spanish Green Gazpacho. If you’re already familiar with the classic red Gazpacho, get ready for a delightful twist. This vibrant and refreshing cold soup will transport you to the sun-kissed countryside of Andalusia, where the ingredients are as fresh as the morning dew.
Green gazpacho is a cousin of the traditional red version, but it stands out with its own unique personality and flavor. Packed with green goodness, this chilled soup is a celebration of summer’s finest produce. It’s like sipping on a puree of nature’s bounty, capturing the essence of the lush Mediterranean fields.
What is gazpacho soup?
Before we proceed to present classic Gazpacho’s cousin, let’s dive into what classic red Gazpacho soup is, shall we?
Gazpacho soup is a classic and iconic Spanish dish that embodies the essence of summer in every spoonful. It’s a cold soup, which means it’s perfect for those scorching days when the sun has you seeking refuge from its relentless heat.
This refreshing concoction traces its roots back to the sunny region of Andalusia, located in the south of Spain. The traditional gazpacho recipe is a celebration of simplicity and freshness, showcasing the region’s abundant harvest of ripe tomatoes, crisp cucumbers, vibrant bell peppers, and fragrant onions. To create this delightful soup, all these wholesome ingredients are blended together raw, with a splash of extra-virgin olive oil, a dash of tangy vinegar, and a pinch of salt. The result is a harmonious medley of flavors that dance on your taste buds, leaving you feeling rejuvenated and invigorated.
What’s in Green Gazpacho soup?
While red gazpacho showcases ripe tomatoes as its star ingredient, green gazpacho takes center stage with an array of verdant delights. There are a few different recipe variations, and the one we are sharing with you in this post includes a delicious combination of melon, cucumber, green pepper, and spring onion that is to die for. These ingredients come together in harmony, creating a symphony of tastes that will tantalize your taste buds.
The cool and velvety texture of green gazpacho makes it the perfect choice for a hot summer day. It’s like a refreshing breeze that sweeps away the heat, leaving you feeling revitalized and ready to embrace the joys of life.
So, if you’re seeking a light and nourishing dish that embodies the spirit of Spanish summers, green gazpacho is your answer. Whether you’re dining al fresco with friends or seeking a moment of culinary escape, this vibrant soup is sure to become a new favorite in your gastronomic repertoire.
When and how to serve Green Gazpacho?
Green Gazpacho, like the famous and iconic Gazpacho, can be served either for lunch or dinner, as a “side” in a small bowl or glass, or as a bountiful first course.
Garnished with what we call “tropezones”: more of the same veggies chopped finely, croutons, serrano ham cubes, boiled eggs… and a generous drizzle of olive oil, it can be transformed into a delicious light meal on its own. The only rule is to serve it super cold!
How to Make Gazpacho Verde
EQUIPMENT
To make Green Gazpacho, you’ll need to have on hand the following equipment:
- Immersion blender/food processor
- Measuring spoons
- Big bowl
- Glass pitcher (optional for storing)
INGREDIENTS
- ½ melon (around 4 cups worth)
- 2 Italian green peppers/1 green bell pepper
- 2 cucumbers
- 1 spring onion
- 1 garlic clove
- 1/3 cup extra virgin olive oil
- 1 tablespoon wine vinegar (Sherry wine preferably)
- 1 ½ teaspoon salt
Tropezones (garnish)
- ½ cucumber finely diced
- ½ spring onion finely diced
- ½ green pepper finely diced
- ½ cup serrano ham bits
- A generous drizzle of olive oil
STEP-BY-STEP INSTRUCTIONS
1 — Wash all the veggies.
2 — Peel the cucumber and chop roughly, leaving some of the skin.
3 — Peel the outer layer of the onion and chop roughly. Discard the bottom and top.
4 — Cut the green peppers in half and discard the top and seeds.
5 — Cut the melon into chunks and remove the seeds.
6 — Peel the garlic clover and remove the central stem.
7 — Add everything to a big bowl and add the olive oil, wine vinegar, and salt. Process with an immersion blender until a smooth consistency is achieved.
8 — Taste and adjust if needed.
9 — Let chill in the fridge for a couple of hours.
10 — Prep the tropezones to serve the Gazpacho with:
Chop finely more onion, cucumber, and green pepper.
11 — Serve with a drizzle of olive oil, a few tropezones, and some serrano ham bits.
12 — Enjoy! Qué aproveche!
Notes and FAQs
Still with doubts? Don’t worry; we spill all the tea about ingredients, cooking methods, storage, etc., in this section so you can reproduce this recipe like a local.
Cooking method:
Green Gazpacho should be smooth and velvety, so to achieve it, you can use an immersion blender and a bowl, a glass blender, or a food processor.
Other than that, Gazpacho is a raw soup, so no cooking is involved, however letting the Gazpacho sit in the fridge for a couple of hours will amplify the flavors as well as chill the Gazpacho since it has to be served cold.
Ingredients:
- Melon: you can use whatever melon of your choice, but I’d recommend using the one you see in the photos that are green outside with a white-yellowish and super sweet interior. This variety is known as “piel de sapo” in Spain. My only advice would be to use either white or green melons.
- Italian green peppers: I like to use this variety of green peppers, but if you cannot find them you can use regular bell pepper. Italian green peppers are this thin green pepper you can see in the photos. They are sweet, a bit peppery, and super aromatic.
- Spring onion: In Spain, we have a variety of spring onion that looks like a regular onion with a green stem attached to it. It is sweet and a bit pungent. In case you don’t have this variety and have the “Asian” variety, just add more of them (a bunch will do). Alternatively, you can use any kind of sweet white onion.
- Garlic: You can omit it if it’s too strong for you. However, I’d recommend adding at least half a clove. Removing the central stem makes it less pungent and improves digestion.
- Cucumber: Any variety will do.
- Olive oil: the only possible way is to use Olive oil, extra virgin if possible. Do not use any other kind of oil since it will massively affect the flavor of Green Gazpacho.
Gazpacho Verde De Melón Recipe
Equipment
- Immersion blender/food processor
- Measuring spoons
- Big bowl
- Glass pitcher (optional for storing)
Ingredients
- 1/2 melon (around 4 cups worth)
- 2 Italian green peppers (or 1 green bell pepper)
- 2 cucumbers
- 1 spring onion
- 1 garlic clove
- 1/3 cup extra virgin olive oil
- 1 tbsp wine vinegar (Sherry wine preferably)
- 1 1/2 tsp salt
Tropezones (garnish)
- 1/2 cucumber finely diced
- 1/2 spring onion finely diced
- 1/2 green pepper finely diced
- 1 cup serrano ham bits
- a drizzle olive oil
Nutrition
Instructions
- Wash all the veggies.
- Peel the cucumber and chop roughly leaving some of the skin.
- Peel the outer layer of the onion and chop roughly. Discard the bottom and top
- Cut the green peppers in half and discard the top and seeds.
- Cut the melon into chunks and remove the seeds.
- Peel the garlic clover and remove the central stem.
- Add everything to a big bowl and add the olive oil, wine vinegar, and salt. Process with an immersion blender until a smooth consistency is achieved.
- Taste and adjust if needed.
- Let chill in the fridge for a couple of hours.
- Prep the tropezones to serve the Gazpacho with: Chop finely more onion, cucumber, and green pepper.
- Serve with a drizzle of olive oil, a few the tropezones, and some serrano ham bits.
- Enjoy! Qué aproveche!
