Green Gazpacho
I often take my time publishing recipes, and this green gazpacho is one that lingered on my to-do list. A friend photographed it for a cooking class I hosted in Sun Valley, Idaho last July, and I’m finally sharing the recipe here. This chilled soup shines in late summer when heirloom tomatoes are at their peak. It’s bright, clean-tasting, and simple to make — perfect for warm-weather lunches, light dinners, or to keep on hand as a refreshing snack.
The tartness of the tomatoes combines with sherry vinegar and fresh lemon juice for lively acidity, while a touch of agave or honey balances the flavor. Serrano pepper brings a gentle heat; you can reduce or omit the seeds to tone it down. This version is Whole30-friendly, gluten-free, dairy-free, and vegan when you use agave. It’s excellent for Meatless Monday or anytime you want a light, satisfying meal after a season of richer dishes.
This recipe is designed for a high-capacity food processor (I use a 14-cup Cuisinart). If you only have a smaller blender or a Vitamix, blend the ingredients in batches and combine them in a large bowl afterward. You don’t need to turn on the oven or stove — just a good blender or processor and a bit of chopping.
Green Gazpacho
Summary: Substitute yellow tomatoes or a mix of yellow and green if heirloom zebra tomatoes aren’t available. A few ripe tomatillos can be added for extra tang.
Course: Soup · Cuisine: American · Author: Marcia W. Smart
Ingredients
- 3 small Persian cucumbers, skin on, roughly chopped
- 5 small heirloom green tomatoes (such as zebra varieties), cored and quartered, with seeds and juices — about 3 cups
- 2 green onions, white and green parts sliced
- 2 garlic cloves
- 1/2 cup packed cilantro
- 1/4 cup sherry vinegar
- 1/4 cup extra virgin olive oil
- 1/2 cup raw unsalted sunflower seeds or almonds
- Kosher salt and freshly ground black pepper, to taste
- 1 Serrano pepper, seeds removed for less heat (adjust to taste)
- 1 teaspoon agave nectar or honey, more to taste
- Juice of 1 small lemon
Instructions
- Place all ingredients in a large-capacity food processor (I use a 14-cup Cuisinart). If your processor or blender holds 10 cups or less, divide the ingredients and blend in two batches. Transfer each batch to a large mixing bowl and stir together when finished.
- Process until the soup is completely smooth. Taste and adjust seasoning: add more agave if the tomatoes are very acidic, more lemon juice for brightness, or additional salt to enhance the overall flavor.
- Chill the gazpacho for at least 20–30 minutes before serving so the flavors meld and the soup is refreshingly cold.
- To serve, garnish with a drizzle of extra virgin olive oil, a sprinkle of coarse sea salt, and reserved cucumber slices or cilantro sprigs.
Tips and Variations
- Tomato choice: Use any firm summer tomatoes you have on hand — a mix of green and yellow tomatoes or a few tomatillos will change the flavor profile slightly but still be delicious.
- Adjusting heat: Start with half the Serrano seeds removed and add more later if you prefer extra spice. You can substitute jalapeño for a milder heat.
- Nuts and seeds: Sunflower seeds keep this vegan; almonds add a slightly richer texture. Toasting the nuts briefly will add warmth and depth if desired.
- Storage: Keep chilled in an airtight container in the refrigerator. The flavor can deepen after a day; consume within a few days for best freshness.
- Serving ideas: Pair with a crisp green salad, grilled vegetables, crusty bread, or chilled shrimp for a more substantial meal.