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    Green gazpacho

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    Green gazpacho

    1 of your 5 a day
    Low saturated fat

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

    Serves: 8


    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.

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