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Green Gazpacho Recipe

Green Gazpacho Recipe

In Life:

Contentment is a big word. Being content with life can be hard. Especially because we live in a society that teaches us we should always be striving for more. Bigger, better, faster than we are now. In reality it’s a ridiculous notion to sell to people. I think this is one of the main reasons people aren’t happy – they’re not content. Being content is not “settling.” It’s recognizing what you have now and appreciating it. Contentment is the platform on which happiness is built.

Contentment can be especially for people with big aspirations. I have some pretty lofty dreams that I’m slowly turning into actual goals, and I can get frustrated at times when I feel like life’s not moving at my pace or on my schedule. But then I look around and realize all that I have, all that I am, and I am thankful. I’m finally at a point where I’m content with my life. And it feels good.

What about you? Is contentment something you struggle with? Or is it a place where you’ve found peace? I’m really interested in hearing what people think about this.

In Cooking:

Today we’re going to look at this great green gazpacho recipe that I’ve created. This is such a quick and easy thing to make for lunch, and the recipe makes a whole lot of soup. One of my favorite things about a gazpacho is that it isn’t cooked. It’s basically like chopping everything for a salad then pureeing it into soup at the last second.

Green Gazpacho Recipe

This green gazpacho is packed with all kinds of fresh and delicious vegetables. It gets its green color from the loads of spinach, basil and zucchini it has in it. Of course it still contains a lot of tomatoes, but they just aren’t the dominant ingredient like a normal gazpacho. And I’d love to point out that the little tiny jalapeño you see below if from my garden! The jalapeño plant we have is very prolific. The jalapeños aren’t huge but they are tasty and not too spicy (which I prefer, thanks).

Green Gazpacho - Key Ingredients

Green gazpacho is packed with nutrients, vitamins and minerals. We have so many beautiful colors and delicious vegetables included here. Gazpacho truly is the soup of summer. This is a soup that I’ll make many times over the summer because it’s just so refreshing and tasty. And it’s a really good way to use the glut of zucchini and squash that’s a staple of late summer.

Green Gazpacho - Key Ingredients

Real quick, I wanted to point out a pretty special ingredient I was able to get at the farmer’s market and use in this recipe. They’re called garlic scapes, and they are the long green part that grows off the head of a garlic plant. They even flower eventually, as you can see below. The scape stalks can be sautéed, but I used them like green onions here since I wanted that garlicky flavor in my soup. I used the flowers as a garnish, but be careful – they can be really spicy. Like a pepper! Try them before you go crazy adding them to soup.

Garlic Scapes for Green Gazpacho

This soup can last about a week in an air tight container in the fridge. I actually garnished it with fresh, local feta cheese once, and it was fantastic. Definitely recommend trying that. And what’s great is that it actually adds some protein to this meal. While it’s nutrient dense, we don’t have any protein so the feta helps solve that dilemma. There’s always a solution. And in the end, this is a great soup that I’m sure you’ll enjoy all summer long!

Green Gazpacho Recipe

Check out our breakfast and dinner recipes for this week, the second week of the New Orleans Eat Local Challenge. For even more ideas, check out the recipe round up posts for Week #1Week #3 and Week #4. Each post contains a day’s worth of recipes.

Yield: 5-6 servings

Green Gazpacho Recipe

This green gazpacho recipe features a host of ingredients including tomato, zucchini, squash, basil, cucumber red onion, spinach and garlic scapes.


  • 4 large tomatoes, chopped (about 2 pounds or 5 cups)
  • 1 large cucumber, peeled and chopped (about 1 pound or 3 cups)
  • 1 large yellow squash, chopped (about 1 pound or 2 1/2 cups)
  • 1 large zucchini, chopped (about 1 pound or 2 1/2 cups)
  • 1 small red onion, chopped (about 1 1/2 cups)
  • 3 cups chiffonade spinach leaves
  • 1 cup chiffonade basil leaves
  • 1/2 cup garlic scape stems, thinly sliced (substitute 1/2 cup thinly sliced green onion and 1 teaspoon minced garlic if needed)
  • 1/2 cup water
  • 1 tablespoon + 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • Optional garnish: 1 tablespoon basil leaves, chiffonade
  • Optional garnish: 1 teaspoon garlic scape flower buds
  • Optional garnish: 2 tablespoons crumbled feta cheese


  1. Puree tomatoes until mostly liquid.
  2. Add remaining ingredients except the garnishes. Puree until no large chunks remain.
  3. Serve with chiffonade basil leaves, garlic scape flower buds, and/or feta cheese.

Prep:45 min

Total:45 min

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