Peachy the Magazine

Green Gazpacho

Featured in our September 2017 Food + Entertaining article, Summer’s Bounty, this recipe is a blend of refreshing cucumber, biting garlic, and an array of herbs and greens for a spicy, cooling soup.

Green Gazpacho
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Green Gazpacho

Course: Soups
Servings

4

servings

ingredients

  • 2 large cucumbers, peeled and roughly chopped

  • 1 clove garlic, roughly chopped

  • 2 cups arugula

  • 1/3 cup fresh mint leaves

  • 1/3 cup fresh parsley leaves

  • 1/3 cup fresh basil leaves

  • 3 tablespoons red wine vinegar

  • 3 tablespoons water

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 2/3 cup extra virgin olive oil

Directions

  • In a blender, combine the cucumber, garlic, arugula, mint, parsley, basil, red wine vinegar, water, salt and pepper until almost smooth.
  • While the blender is running on low, stream in the extra virgin olive oil until well blended.
  • Let chill in the refrigerator for a few hours or overnight to allow the flavors to meld.
  • Season with additional salt and pepper if needed and serve.

Notes