Green Gazpacho Recipe

  • Green Gazpacho Recipe

    from Bon Appetit

    **Yields 6 cups of amazing goodness!**

    What you need: 

    2 big English hothouse cucumbers, chopped
  • 2 Garlic cloves, smashed
  • 2 cups coarsely chopped Arugula
  • 2 cups coarsely chopped mixed tender herbs (such as basil, parsley, cilantro, and/or mint)
  • 3 tablespoons (or more) Red Wine Vinegar
  • Kosher Salt
  • ¾ cup (or more) Olive Oil


    • 1. Blend cucumbers, garlic, and ½ cup water in a blender until texture is smooth. 
      2. Add arugula, herbs, vinegar, and a large pinch of salt and purée. Scrape down the sides of the blender as necessary, until well combined and smooth. 
      3. Keep the motor on and slowly add in oil; blend until the mixture is pale green and looks creamy, similar to a salad dressing (add in more oil and/or water for desired consistency.) 
      4. Taste and season gazpacho with more salt and vinegar as desired—you want it to be borderline too salty and acidic at room temperature. Move gazpacho to an airtight container; cover and chill until very cold, about 4–12 hours.
      **To serve, add any final touches to the Gazpacho and pour into chilled glasses. Enjoy!!

    Source: Bon Appetit 


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