Green gazpacho

1 of your 5 a day
Low saturated fat

  • Vegetarian


3 tbsp extra virgin olive oil, plus extra to drizzle
1 tbsp sherry vinegar
Handful ice cubes
1 slice day-old white bread, crusts removed
80g pack ready-washed baby spinach
1 large cucumber, deseeded and roughly chopped
6 salad onions, roughly chopped
1 green pepper, deseeded and roughly chopped
2 cloves garlic, peeled
1 green chilli, deseeded and finely chopped
25g pack fresh basil, leaves only
Pinch caster sugar



1. Tip all of the ingredients into a food processor or liquidiser and blend until smooth. Season to taste and blitz again - if the soup is a bit too thick, add a splash of ice-cold water. Transfer to the fridge to chill for 1-2 hours (the soup may separate slightly during this time — if so, just give it a quick stir before serving).

2. Serve the chilled soup in cups, drizzled with a little extra virgin olive oil and garnished with sliced salad onions, if you wish.

  • Preparation time: 5 minutes, plus chilling
  • Cooking time: 5 minutes, plus chilling

Serves: 8

Nutritional Info

Typical values per serving:

Energy 390kJ/94kcals
Fat 8.2g
Saturated Fat 1.2g
Carbohydrate 3.7g
Sugars 1.8g
Salt 0.1g

1.1g fibre, 1.4g protein

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5 stars

Average user rating Based on 4 ratings

This recipe was first published in Mon Apr 28 11:23:00 BST 2014.