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:
In a food processor, blend the cucumbers, garlic, and ½ cup water until smooth.
Add the arugula, herbs, vinegar and a large pinch of salt. Continue blending, scraping off the excess from the sides, until very smooth.
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.
Taste test gazpacho and add salt and vinegar to your taste preferences.
Pour gazpacho into an airtight container and cover. Refrigerate for 4-12 hours until very cold.
Season with salt and vinegar, if needed, just before serving in chilled glasses.
This Green Gazpacho is a gorgeous, garden green, vegan’s delight. Cold soup in the summer is a great way to cool down and not feel too heavy after a full meal. Let us know your thoughts on this recipe and tag #cookmerecipes in your own homemade soup posts.
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