Get ready to fall in love with this Gazpacho Verde Recipe—a vibrant, refreshing cold soup brimming with crisp green flavors and a hint of sweet-tart apple, all brightened by a pop of fresh mint. It’s the ultimate green goddess soup you’ll crave as soon as summer hits (and keep coming back to whenever you need something cool, light, and incredibly satisfying).
Why You’ll Love This Recipe
- No-Cook, Super Quick: Whip up this Gazpacho Verde Recipe in just minutes—no stove or oven required, which means less time in the kitchen and more time enjoying the sunshine.
- Utterly Refreshing: Each spoonful is crisp, cool, and full of lively green flavors—just what you need to beat the heat or impress guests at your next get-together.
- Nutrient-Packed Goodness: Loaded with vitamins from fresh veggies, fruit, and herbs—so you can indulge guilt-free!
- Gorgeous Presentation: Bright green with vibrant garnishes, this soup is a total showstopper whether you’re serving friends or just treating yourself.
Ingredients You’ll Need
It’s honestly amazing how a handful of fresh, everyday ingredients can create something so dynamic! Every single component in this Gazpacho Verde Recipe has a job to do: building flavor, color, or that signature cool silkiness you’re after in a great cold soup.
- Green bell pepper: This gives the soup its gorgeous hue and gentle, grassy flavor—choose one that’s firm and shiny.
- Cucumber: Provides a crisp, juicy backbone that keeps things ultra refreshing.
- Granny Smith apple: Adds a subtle sweetness and tartness that brightens the entire blend—and the green color is a bonus!
- Garlic: Just one clove for depth and a little pungent bite—raw garlic goes a long way here.
- Onion: Half an onion for a layer of savory sharpness; yellow or white onion both work.
- Fresh mint: The soul of this soup; mint makes everything taste vibrant and garden-fresh.
- Apple cider vinegar: For acidity and extra tang. Don’t skip it—it pulls every flavor forward.
- Extra virgin olive oil: Adds body and a luscious finish; use your best-tasting oil here.
- Sea salt: An essential finishing note to balance all those bright, zesty flavors.
- Freshly cracked black pepper: A little dash right before blending perks up the entire soup.
- Cold water: This brings it all together while keeping your Gazpacho Verde Recipe extra light and smooth.
Variations
The charm of a Gazpacho Verde Recipe is how endlessly adaptable it is! You can easily tailor the flavor, texture, and even the color to fit whatever you have on hand or whatever inspires you in the moment.
- Swap the Herbs: Try fresh basil, cilantro, or parsley in place of (or alongside) mint for a totally different green vibe.
- Go Spicy: Add a slice of jalapeño or a pinch of cayenne for a punchy kick.
- Extra Creamy: Toss in half an avocado before blending for a silkier, richer texture.
- Make it Heartier: Blend in a handful of spinach or a few kale leaves for a more nutrient-dense soup.
How to Make Gazpacho Verde Recipe
Step 1: Prep All the Greens
Start by gathering your produce and giving everything a good rinse. Roughly chop the green bell pepper, peel and chop the cucumber, peel and core the Granny Smith apple, and do the same with the garlic and onion. This doesn’t have to be perfect—your blender will do most of the work!
Step 2: Add to Blender
Toss all your prepped veggies and fruit into a high-speed blender, along with the fresh mint. This is when the color starts to look absolutely magical. Just pile it all in—no need to be precious.
Step 3: Season and Blend
Pour in the apple cider vinegar, extra virgin olive oil, a generous pinch of sea salt, black pepper, and cold water. Blend on high for about 3 minutes, until you have a luxuriously smooth soup and all those greens are totally pureed.
Step 4: Strain or Not—Your Call!
If you love an extra-silky gazpacho, pass the blended mixture through a fine mesh sieve into a pitcher, pressing gently to catch any pulp. For a rustic, slightly thicker soup, skip this step and go straight to chilling. Both are amazing!
Step 5: Chill and Serve
Cover the pitcher with plastic wrap and let your Gazpacho Verde Recipe chill for at least 2 hours. When you’re ready to serve, pour into bowls and finish with your favorite garnishes—think apple slices and fresh mint for a little flair.
Pro Tips for Making Gazpacho Verde Recipe
- Ice-Cold Magic: The colder your ingredients, the brighter and more refreshing your Gazpacho Verde Recipe will taste—store your veggies and apple in the fridge before prepping if you can!
- Ultra-Smooth Finish: If you want a restaurant-worthy texture, take the time to strain your blended soup—it’s a little extra effort, but the result is silk in a bowl.
- Bold Flavor Balancing: Don’t be shy with the vinegar or salt—taste and adjust after blending to make the flavors pop, especially once chilled.
- Prep Ahead: This soup only gets better after a few hours in the fridge, so it’s perfect for making ahead for parties or quick weeknight lunches.
How to Serve Gazpacho Verde Recipe
Garnishes
For that final flourish, top each bowl of Gazpacho Verde Recipe with delicate apple slices, a few leaves of fresh mint, or a drizzle of olive oil. Toasted pumpkin seeds or a sprinkle of flaky salt add irresistible crunch and contrast too!
Side Dishes
This soup is brilliant alongside a crusty piece of sourdough, homemade croutons, or a generous wedge of Spanish tortilla. For a light lunch, add a green salad or a plate of olives and cheese for that perfect Mediterranean touch.
Creative Ways to Present
Get playful! Pour your Gazpacho Verde Recipe into shot glasses for party-ready sips, serve in clear bowls to showcase the color, or layer with diced cucumber and apple in parfait glasses for a stunning dinner-party starter.
Make Ahead and Storage
Storing Leftovers
Store any leftover Gazpacho Verde Recipe in an airtight container in the refrigerator for up to 3 days. The flavors meld and intensify, so it usually tastes even better on day two!
Freezing
Want to prep even further ahead? You can freeze your gazpacho! Pour into freezer-safe containers (leave a little space for expansion) and store for up to 1 month. Thaw overnight in the fridge and whisk well before serving.
Reheating
Since gazpacho is meant to be enjoyed cold, there’s no reheating required! Just give it a good stir, taste for seasoning, and pour straight from the fridge. If it’s too thick, add a splash of cold water and blend briefly.
FAQs
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Can I make Gazpacho Verde Recipe without a high-speed blender?
Absolutely! A regular blender or even a food processor will work. Just blend in batches if needed, and strain through a sieve for a smoother finish if your appliance leaves a little texture behind.
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Is this recipe vegan and gluten-free?
Yes! Gazpacho Verde Recipe is naturally vegan and gluten-free, making it a wonderful choice for nearly any gathering, picnic, or dietary need.
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Can I use other types of apples?
Go for it! While Granny Smith adds a unique tartness and bright green color, any crisp apple (like Golden Delicious or Pink Lady) will still lend freshness and a touch of sweetness.
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How far in advance can I make Gazpacho Verde Recipe?
You can prepare it up to 48 hours ahead—the flavors will deepen and mellow as it chills. Just give it a stir before serving and add garnishes to keep it looking gorgeous.
Final Thoughts
If you’re looking for something cool, bright, and just a little bit magical for your next meal, the Gazpacho Verde Recipe absolutely delivers. I hope you’ll give it a try—there’s truly nothing like that first, ultra-refreshing spoonful on a sunny day. Enjoy every vibrant bite!
Print
Gazpacho Verde Recipe
- Prep Time: 15 minutes
- Total Time: 2 hours 15 minutes
- Yield: 3 servings 1x
- Category: Soup
- Method: Blending
- Cuisine: Spanish
- Diet: Vegetarian
Description
This Gazpacho Verde, also known as Green Goddess Cold Soup, is a refreshing and vibrant dish perfect for hot summer days. Packed with fresh green vegetables and herbs, it’s a healthy and flavorful option for a light meal or appetizer.
Ingredients
Vegetables:
- 1 green bell pepper
- 1 cucumber
- 1 granny smith apple
- 1 clove garlic
- 1/2 onion
- 1/4 cup fresh mint
Seasonings:
- 1/2 tbsp apple cider vinegar
- 2 tbsp extra virgin olive oil
- pinch sea salt
- pinch sea salt
Liquid:
- 1 cup cold water
Instructions
- Roughly chop vegetables: Chop green bell pepper, cucumber, granny smith apple, garlic, onion, and mint. Add to blender.
- Add seasonings: Add apple cider vinegar, olive oil, sea salt, and black pepper to the blender.
- Blend: Blend for about 3 minutes until smooth.
- Chill: Strain for ultra-smooth texture or pour directly into a pitcher. Chill in the fridge for at least 2 hours.
- Serve: Garnish with apple slices and mint leaves before serving.
Notes
- You can adjust the seasoning to taste.
- For a spicier version, add a dash of hot sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 9g
- Sodium: 240mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
