Easy Gazpacho Verde Recipe

The hot summer days are the perfect excuse to try different cold Spanish soup recipes that are alternatives to the traditional gazpacho.

The gazpacho verde is one of the recipes that have a greater contrast with the original due to its opposite color, but it is loved by all Andalusians due to its delicious flavor and how easy it is to make.

Keep reading to learn how to make the best green gazpacho recipe, plus some helpful information for storing, serving, and replacements that you can make to the ingredients.

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Pssst…!!?? You can’t get enough of Gazpacho? Have a look at my other posts: 

• Cold cantaloupe soup

• Cucumber avocado gazpacho

• Green tomato gazpacho

Background of the Dish

There isn’t an exact date or location of the creation of the traditional gazpacho recipe, but historians agree that it was created in Southern Spain around the 1600s.

The original Spanish cold tomato soup was made with red tomatoes, water, stale bread, and any other vegetable that people had in hand.

It didn’t take too long until people started innovating with the ingredient, and thanks to that the gazpacho verde was born.

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Things You’ll Need for Gazpacho Verde

The main ingredients for the gazpacho verde are green tomatoes, green peas, cucumber, and olive oil.

Like any gazpacho original recipe, you will need a blender, a food processor, or a similar kitchen appliance to make this dish.

Ingredients

• 1 can (400gr) of cooked green peas
• 800gr green tomatoes
• 3 cups (750ml) water
• 1 cucumber
• 4 tablespoons fresh basil leaves
• 1 green bell pepper
• 1 white onion
• 1 garlic clove 
• 1/4 cup (60ml) olive oil
• 2 tablespoons sherry vinegar
• 1 slice of stale bread (optional, for consistency)
• Salt and pepper (to taste)
• 1 teaspoon sugar (optional, only if your gazpacho is too bitter)

How to Make Gazpacho Verde – Step by Step Guide

1. The first step on this green gazpacho recipe is as simple as opening the cooked green peas can and rinse them with cold water until clean. Wash the tomatoes, remove the core and the seeds, and chop them into small squares.

2. Now peel and chop the onion, do the same with the cucumber, and remove the seeds. Cut the bell pepper in half, discard the seeds and any inedible parts, and cut it into small pieces. Peel and mince the garlic clove.

3. Using a blender or food processor add the chopped vegetables. Blend until you get a thick yet smooth mixture, almost like a puree.

4. Then, pour the water and basil leaves, and continue mixing until incorporated.  Add the olive oil, vinegar, and seasoning, and blend everything until combined.

5. As an extra tip, if your gazpacho verde is too liquid you can add a slice of stale bread, or more peas to balance it. If it is too thick, then add 1/2 cup of water until it reaches the desired consistency.

6. After that, taste the green gazpacho and add more seasonings if needed. You can also add 1 teaspoon of sugar if you find it bitter. Transfer it to a bowl, cover it, and let it cool in the fridge for 2 hours.

7. For the final step just stir the chilled Spanish soup so everything gets properly mixed again. Pour the gazpacho verde into small bowls or deep plates and serve it cold.

Substitution of Ingredients

What we love about this green gazpacho with avocado is that you can play a lot with the ingredients, but we recommend sticking to green vegetables so it doesn’t lose its characteristic color.

The easiest thing to do is to add more spices to this Spanish chilled soup, like paprika, chili flakes, or even jalapeño pepper for a spicy gazpacho.

You can also make this gazpacho with canned tomatoes if you can find the green ones, it is a great alternative to get you out of trouble if you don’t have good-quality fresh tomatoes.

We know that this is a vegan green gazpacho, but if you don’t follow that diet then you can make it creamier by adding 1/2 cup of heavy cream or cream cheese.

If you want it to be more creamy yet still vegan, then you can take inspiration from the green tomato avocado gazpacho and add one avocado for texture or the Spanish cucumber soup recipe and add some Greek yogurt.

Tips on Serving Gazpacho Verde

The gazpacho verde is commonly eaten at lunch or dinner, and it is mostly consumed in the summer months.

Depending on the amount that you serve of this easy tomato gazpacho it can work as a main dish or as a side one.

If you are serving the gazpacho verde as a main dish we recommend adding other ingredients, like hard-boiled eggs or chicken breasts to make it more filling.

This Spanish soup served cold can work as the side dish of chicken skewers, grilled hake, a barbecue, or anything you can think of.

Lastly, you can do a tapas table and serve this one with other green Spanish cold soups, like the cucumber gazpacho, the Spanish zucchini gazpacho, and the avocado tomato soup.

How to Store Gazpacho Verde

Once you finish making this green gazpacho recipe you can serve it right away or store it in the fridge for a bit.

Just place the gazpacho verde in a covered container, with a lid or plastic wrap, and store it in the fridge for up to 3 days.

When you are ready to serve the authentic Spanish gazpacho, stir it for a couple of seconds so it gets together again, check the taste, and if it’s all good you can serve it.

Some Spanish gazpachos that can be stored for longer than the gazpacho verde are the cold Andalusian soup and the cold asparagus soup.

Recipe Card: Gazpacho Verde

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