Did you know that it’s possible to eat a million bowls of green gazpacho without getting tired of it? An exaggeration, sure – but! – There is truly no better meal to eat on a hot summer’s day than this. It’s light, refreshing, and you don’t need to cook it!
Don’t think soups are strictly for the fall and winter season! This green gazpacho chilled soup is bright, fresh, and made using ripe green tomatoes. It’s the perfect summertime dish to start any meal or have it as a light lunch on its own.
If you’ve never had gazpacho but heard good things or are looking to serve some Spanish guests a taste of home, you are in the right place. Gazpacho has roots in Spain and is often served as a refreshing dish during hot summers. This green gazpacho is absolutely meant to be served chilled (even if that sounds out of the ordinary to North American folk!)
What are green tomatoes?
For this green gazpacho recipe, you will need to source a variety of green tomatoes, like the green zebra variety. These are different than green tomatoes, which are unripe red tomatoes.
Green tomatoes are ripe, soft, and sweet, with an heirloom appearance. An unripe red tomato, on the other hand, will be firm, uniform in color, and taste quite acidic – you don’t want these. You want the tomatoes to be nice and ripe for this recipe.
If you only have access to ripe red tomatoes, you can certainly substitute them in this gazpacho recipe. Just don’t bank on the soup being green!
Another soup to try when it’s too hot to cook is this delightful watermelon gazpacho !
Ingredients needed
Here’s what you need to make this super fresh green gazpacho:
- Green tomatoes : You’ll need 3 lb of ripe green tomatoes for this green gazpacho recipe. It’s very important that they are ripe . Do not use unripe tomatoes.
- English cucumber : Remove the seeds and chop 1 English cucumber. Known to be hydrating, eating (or in this case drinking) cucumber is great on a hot day!
- White onion & garlic : Chop ½ a white onion and smash 2 cloves of garlic to give lots of flavor and bite to the soup.
- Parsley : You’ll need ½ cup of chopped parsley. This is a great way to use up any parsley you may have in the fridge + it adds a clean and bright taste to the soup.
- Sea salt : Include ½ teaspoon to balance flavors and really make the tomato taste pop.
- Vegetable broth : Just ½ cup will do. The water contents of all the veggies when blended will also increase the liquid of the soup, so you won’t need too much broth.
- White balsamic vinegar : Add 2-4 tablespoons depending on how tangy you want the soup to be. You can alternatively use sherry vinegar.
- Lime juice : Use the juice of 2 fresh limes to liven up the entire dish. So fresh!
- Garnishes : It’s optional to include olive oil, microgreens, parsley, edible flowers, black pepper or some yogurt on top of the soup to serve. It makes for an extremely eye catching and inviting bowl!
What to serve with green gazpacho
You can enjoy bowl after bowl of this green gazpacho on its own, or you can serve it alongside some other yummy dishes. Here’s some ideas of what to serve with or after your soup:
- Grilled Shrimp Skewers with Roasted Red Pepper Dip
- Roast Beef Sandwich with Spicy Mayo
- Grilled Corn Salad with BBQ Sausage
- Grilled Peach Salad with Curry Pecans
- Southwest Stuffed Sweet Potatoes
Green Tomato Cucumber Gazpacho
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Ingredients
- ▢ 3 lb green tomatoes (chopped. Do NOT use unripe tomatoes!)
- ▢ 1 English cucumber (seeded and chopped)
- ▢ 1 medium green pepper (chopped)
- ▢ ½ cup white onion (chopped)
- ▢ ½ cup parsley (chopped)
- ▢ 2 cloves garlic (smashed)
- ▢ 1 ½ teaspoons sea salt
- ▢ ½ cup vegetable broth
- ▢ ½ cup olive oil
- ▢ 2-4 tablespoons white balsamic vinegar (or sub sherry vinegar)
- ▢ ¼ cup fresh squeezed lime juice (from about 2 limes)
- ▢ Olive oil, microgreens, parsley, edible flowers, black pepper, or yogurt (to serve)
Instructions
- In a large bowl, add the tomatoes, cucumber, pepper, onion, parsley, garlic, and salt and mix well. Set the bowl aside on your counter for ½ hour, or up to 4 hours. 3 lb green tomatoes, 1 English cucumber, 1 medium green pepper, ½ cup white onion, ½ cup parsley, 2 cloves garlic, 1 ½ teaspoons sea salt
- Add the vegetable broth, olive oil, lime juice, and 2 tablespoons of vinegar to the bowl with the veggies. Working in batches puree the soup until it is smooth. Taste and add more salt and the remaining 2 tablespoons of vinegar, if needed. ½ cup vegetable broth, ½ cup olive oil, 2-4 tablespoons white balsamic vinegar, ¼ cup fresh squeezed lime juice
- Either serve the gazpacho immediately with some or all of the garnishes or transfer the soup to large jars and chill it in your fridge for up to 3 days. Olive oil, microgreens, parsley, edible flowers, black pepper, or yogurt
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
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More gazpacho recipes
For more inspiration, check out all of our summer recipes !
Creamy Avocado Soup
Watermelon Gazpacho
Best Gazpacho Recipe
Sweet Corn Gazpacho
Green Tomato Cucumber Gazpacho
Ingredients
- 3 lb green tomatoes , chopped. Do NOT use unripe tomatoes!
- 1 English cucumber , seeded and chopped
- 1 medium green pepper , chopped
- ½ cup white onion , chopped
- ½ cup parsley , chopped
- 2 cloves garlic , smashed
- 1 ½ teaspoons sea salt
- ½ cup vegetable broth
- ½ cup olive oil
- 2-4 tablespoons white balsamic vinegar , or sub sherry vinegar
- ¼ cup fresh squeezed lime juice , from about 2 limes
- Olive oil, microgreens, parsley, edible flowers, black pepper, or yogurt , to serve
Instructions
- In a large bowl, add the tomatoes, cucumber, pepper, onion, parsley, garlic, and salt and mix well. Set the bowl aside on your counter for ½ hour, or up to 4 hours. 3 lb green tomatoes, 1 English cucumber, 1 medium green pepper, ½ cup white onion, ½ cup parsley, 2 cloves garlic, 1 ½ teaspoons sea salt
- Add the vegetable broth, olive oil, lime juice, and 2 tablespoons of vinegar to the bowl with the veggies. Working in batches puree the soup until it is smooth. Taste and add more salt and the remaining 2 tablespoons of vinegar, if needed. ½ cup vegetable broth, ½ cup olive oil, 2-4 tablespoons white balsamic vinegar, ¼ cup fresh squeezed lime juice
- Either serve the gazpacho immediately with some or all of the garnishes or transfer the soup to large jars and chill it in your fridge for up to 3 days. Olive oil, microgreens, parsley, edible flowers, black pepper, or yogurt
