Green Gazpacho

by Food Hound on August 31, 2014

in Appetizers, Soups and Stews

Post image for Green Gazpacho

I never knew how much I could love gazpacho until I made this one, inspired by one of those restaurant experiences where you are enjoying good food and wine late into the night on a secluded street- al fresco, of course- and you request the recipe from the chef, who comes outside to dictate to you, personally, how to make it- in French, bien sur– because you’re in Monaco.

Ah, don’t click away!  That’s the extent of my Euro food-gushing which, I do realize, can reach epically annoying proportions if not checked.  We are actually in the middle of Labor Day weekend potty training (code name Potty-geddon) at home, aka the total opposite of foodie cosmopolite experiences.   As tedious as that sounds, it is actually not bad at all.  OK, it’s actually fun because potty success makes us all cheer and clap like lottery winners.  And if you time it right, it can be easier than potty training a dog.

OMG, if I retained any of you after the Euro-gush and the potty training talk, bravo!  You are about to be rewarded with an amazing gazpacho!!!

So I love my Tomato-Basil Gazpacho, and as I was flipping through a recent issue of Cook’s Illustrated (which was in a cafe in London after just laying eyes on Prince William… ok, promise- Euro-gush over now!!  I think I am seriously re-living all these days because (a) that’s just what I do, and (b) I have friends visiting Ireland and France right now and their Facebook pictures are bringing out the stage 4 diagnosis of wanderlust that I constantly carry with me but will never, ever, seek to cure because I love it.)

Moving on…

This recipe I found was for white gazpacho, which sounded soooooo dreamy because it was based on bread, almonds, and garlic (translation: heaven!), but I had a really, really hard time figuring out what I would make to go with it.  It has no vegetables, so making it with some sort of meat is kind of out because, well, I gotta have vegetables in my meal somewhere.  It would be an elegant first course of a chic dinner party but, um, those require everyone to get a sitter and put on makeup, so we lean toward the more casual affairs these days :).  So while I was dedicating much brain power to this weighty decision of how to fit this gorgeous white gazpacho into my life, I found something that combines the best of both worlds: Green Gazpacho.

This Green Gazpacho still has the bread and the rich tang from lots of olive oil and creamy whole milk Greek yogurt, but also contains loads of vegetables.  Exactly what I was looking for!!  And helllooooooo, it is gorgeous- both in looks and taste.  SO PERFECT for summer.  SO PERFECT for people who love vegetables.  SO PERFECT for adding a level of sophistication to Potty-geddon weekend!!!

Green Gazpacho
Adapted from Bon Appetit
Serves: 4-6
  • ¼ cup white balsamic vinegar
  • 2 T fresh lime juice
  • 1½ cups whole-milk plain Greek yogurt, divided
  • ½ cup olive oil, plus more for drizzling
  • 4 oz. ciabatta or country-style bread, crust removed, bread torn into 1” pieces (about 2½ cups)
  • 1 medium English hothouse cucumber, halved lengthwise, seeds removed, cut into large pieces
  • 1 green bell pepper, coarsely chopped
  • 4 large tomatillos (about 12 oz.), husked, quartered
  • 4 scallions, cut into 1” pieces
  • 1 jalapeño, seeds removed, chopped
  • 2 garlic cloves, finely grated
  • ¾ teaspoon kosher salt, plus more for yogurt and serving
  1. Whisk vinegar, lime juice, 1 cup yogurt, and ½ cup oil in a large bowl until smooth. Add bread, cucumber, bell pepper, tomatillos, scallions, jalapeños, garlic, and ¾ tsp. salt and toss to coat (make sure bread is well coated so it can soak up as much flavor as possible). Cover and chill at least 4 hours.
  2. Working in batches, if needed, purée bread and vegetable mixture in a blender until very smooth; transfer to a large bowl and season gazpacho with salt to taste (I did not find that I needed any additional salt).
  3. Whisk remaining ½ cup yogurt in a small bowl, thinning with water a tablespoonful at a time, until the consistency of heavy cream; season with salt.
  4. Serve soup in chilled bowls. Drizzle with thinned yogurt and additional olive oil, if desired.
My go-to vinegar for gazpacho is white balsamic, but the original recipe calls for white wine vinegar, which would totally work! 2 cloves of garlic makes this nice and garlicky, but some reviewers of the original recipe thought it was too strong- adjust as desired!! I liked it with 2!


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