Quick Green Tomato Gazpacho Recipe

Summer is here to stay, and the best way to fight back those high temperatures is to have a nice cold gazpacho.

If you want to try something new and different from the traditional recipe, then the green tomato gazpacho is for you.

In this Andalusian recipe, the green tomatoes and green bell peppers are the main star, but the best part is that this Spanish soup recipe is super simple to make, so keep scrolling down this article to learn more.

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

• Cucumber gazpacho recipe

• Chunky gazpacho recipe

• Carrot gazpacho

Background of the Dish

The green tomato gazpacho was born as an alternative version to the traditional Spanish gazpacho, and it became an instant hit.

However, the green tomato soup recipes weren’t the only alternatives to the classic tomatoes, people also created the yellow tomato gazpacho and the heirloom tomato gazpacho.

The green tomato gazpacho still manages to stand out mostly due to its popping color, but also thanks to the sweet and acidic taste of the green tomatoes.

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Things You’ll Need for Green Tomato Gazpacho

To make the green tomato gazpacho you need green tomatoes, green bell pepper, red onion, and olive oil as the main ingredients.

To prepare this recipe you will need a blender or a food processor to reach the smooth gazpacho consistency.

Ingredients

• 1.5kg green tomatoes
• 1 cucumber
• 1 green bell pepper
• 1 red onion
• 2 garlic cloves
• 1/4 cup (60ml) extra-virgin olive oil
• 2 tablespoons sherry vinegar
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1/2 cup cold water (optional, for a more liquid consistency)
• Fresh basil or parsley (for garnish – optional)

How to Make Green Tomato Gazpacho – Step by Step Guide

1. To start making this Andalusian gazpacho recipe you have to wash and chop the green tomatoes into quarters. Also, remove the seeds and any inedible parts.

2. Then, wash and chop the bell pepper. Remove the seeds and the core. Also, peel and chop the cucumber.

3. After that, peel and cut the onion into large cubes. Also, peel the garlic cloves.

4. Now, place the green tomatoes, cucumber, green bell pepper, red onion, and garlic in a blender or food processor. Blend all the vegetables until you get a smooth texture.

5. For the next step, add the olive oil, sherry vinegar, salt, black pepper, and cumin to the blender. Blend again until your vegetable gazpacho is well combined and smooth.

6. Then, taste the cucumber tomato soup and adjust the seasoning if needed. You can add cold water for a more liquid consistency or a slice of stale bread for a thick gazpacho.

7. After that, transfer the green gazpacho to a large bowl and refrigerate for at least 1 hour to allow the flavors to meld together.

8. Right before serving, give the cucumber tomato gazpacho a good stir. Then pour Spanish chilled soup into bowls or glasses.

9. As an optional step, you can garnish it with fresh basil or parsley leaves. Serve the green tomato gazpacho chilled and enjoy.

Substitution of Ingredients

There are a few changes that you can make to the ingredients of this green tomato gazpacho.

You can make this tomato cucumber soup with any vegetable that you have on hand, as long as they are juicy.

In some gazpachos, like the beet gazpacho, you have to cook the main vegetable, so make sure to add vegetables that can be served raw or cooked beforehand.

This is a fresh tomato gazpacho recipe, but you can turn it into a gazpacho with canned tomatoes and use that type (especially when you can’t find good fresh tomatoes).

Besides that, you can add meat to your green tomato soup, like crab meat, chicken, or seafood.

And if you’re on a specific diet, no worries. We got a gazpacho without bread, keto gazpacho, and vegan gazpacho so you could enjoy it as well.

Tips on Serving Green Tomato Gazpacho

The green tomato gazpacho can work as a main dish, as tapas, or as a side dish, depending on the amount that you serve.

This cucumber tomato soup is meant to be served cold, but you can serve it at room temperature during the winter or cold days.

For something more similar to a spicy gazpacho, you can top this green tomato gazpacho with a drizzle of your favorite hot sauce.

If you want to take this Spanish summer soup to the next level, you can serve the gazpacho with shrimp, or with other meats like crab meat, slices of serrano ham, cut chorizo, etc.

Give a go to other tasty gazpacho recipes like tomato basil gazpacho, zucchini gazpacho, or beetroot gazpacho.

How to Store Green Tomato Gazpacho

Once you prepare this Spanish cold tomato soup you can serve it right away or store it in the fridge.

For that, pour the green tomato gazpacho into an airtight container or a bowl and cover it with plastic wrap (or a lid), then take it to the fridge for up to 3 days.

When you are ready to serve it, just stir the green tomato gazpacho for a bit to blend everything together again.

Unfortunately, you can’t freeze the green tomato gazpacho, but some Spanish cold soups that you can store for a bit longer are the cold garlic soup and the creamy cucumber avocado gazpacho.

Recipe Card: Green Tomato Gazpacho

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