- 2 pounds CucumbersEnglish , chopped
- 2 cloves Garlicsmashed
- 2 cups Arugulacoarsely chopped
- 2 cups tender Herbs(such as basil, parsley, cilantro, and/or mint), coarsely chopped
- 3 tbsp Red wine vinegaror sherry vinegar
- Kosher Saltto taste
- ¾ cup Olive oil
Green Gazpacho
This Green Gazpacho is the perfect vegan recipe for a summer evening dinner option. Just a few healthy and nutritious, fresh vegetables and herbs with English cucumber, garlic, arugula, basil, parsley, cilantro and mint blended together and seasoned with a sherry or red wine vinegar and some kosher salt. The freshness is really what makes this bowl extra moreish!
To make Green Gazpacho, you will need the following ingredients:
So, how to make Green Gazpacho?
Steps to make Green Gazpacho
1 | Blend cucumber and garlic | 1 |
In a food processor, blend the cucumbers, garlic, and ½ cup water until smooth. | ||
2 | Add flavor and herbs | 2 |
Add the arugula, herbs, vinegar and a large pinch of salt. Continue blending, scraping off the excess from the sides, until very smooth. | ||
3 | Add oil | 1 |
While still running, slowly drizzle in the oil and blend until pale green and creamy, similar to a salad dressing. Add more oil or water as needed. | ||
4 | Season | 1 |
Taste test gazpacho and add salt and vinegar to your taste preferences. | ||
5 | Refrigerate | 4h |
Pour gazpacho into an airtight container and cover. Refrigerate for 4-12 hours until very cold. | ||
6 | Serve | |
Season with salt and vinegar, if needed, just before serving in chilled glasses. | ||
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