Green Gazpacho Soup
This post may contain affiliate links. Please read my disclosure policy.
This cucumber and green grape gazpacho soup recipe is a variation of the chilled Spanish soup ajo blanco. It’s so refreshing and always a huge hit! Topped with a spicy tomato salsa, it looks striking, and with a hunk of bread on the side, can be a nice summer lunch or dinner.
Sometimes I find myself baking bread solely for the purpose of making bread crumbs. This is one of my favorite uses for a stash of fresh crumbs: cucumber and green grape gazpacho, a variation of the chilled Spanish soup ajo blanco.
Ajo blanco, also known as white gazpacho, is a chilled summer soup originally from Andalusia. Arabs, who ruled the Iberian Peninsula for centuries, brought almonds to the region and are believed to have introduced this soup as well, which is typically made with almonds, bread, and garlic.
Green grapes are a usual garnish, a sweet counterpoint to the bracing purée, but here they join the mix, along with cucumber and fresh dill, all of which tinge the soup a light green. Topped with a spicy tomato salsa, this striking soup is a nice addition to a summer lunch or dinner.
Fresh Bread Crumbs
This recipe comes from my cookbook, Bread Toast Crumbs, specifically the third chapter of the book: Crumbs.
If you have yet to discover the wonderful world of bread crumbs, watch the video below! From halloumi and bread skewers to panzanella salad to crispy goat cheese rounds to tomato and bread soup to frittata with mustard croutons to broiled striped bass with capers, the uses for bread crumbs are vast.
Happy Crumbing, Everyone!
My Book: Bread Toast Crumbs:
PrintGreen Gazpacho Soup
- Total Time: 45 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
From my cookbook, Bread Toast Crumbs
Ingredients
For the Gazpacho:
- 1 English cucumber (about 12 ounces), thinly sliced
- ½ pound seedless green grapes, halved
- 1 garlic clove, minced
- 1 teaspoon kosher salt, plus more as needed
- ¼ cup white balsamic vinegar
- 2 slices bread, torn into pieces
- ¼ cup almonds
- ¼ cup fresh dill
- 2 tablespoons extra-virgin olive oil
- 1/3 to ½ cup yogurt
- Freshly cracked black pepper to taste
For the Tomato Salsa:
- 1¼ cups cherry tomatoes, quartered
- ½ cup finely diced red onion
- 1 jalapeño, finely minced (about 1 tablespoon), seeded if sensitive to heat
- Pinch of kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon white balsamic vinegar, plus more as needed
Instructions
- Make the gazpacho: In a large bowl, combine the cucumber, grapes, and garlic. Add 1 teaspoon of salt and the vinegar, toss to coat, and set aside to marinate for 20 minutes.
- Meanwhile, in a small bowl, pour ⅓ cup water over the bread. Let it sit until it softens, about 10 minutes.
- In a small skillet over medium heat, toast the almonds, tossing frequently, until fragrant and starting to color, about 5 minutes. Immediately transfer to a plate to cool, about 5 minutes.
- Add the almonds to a food processor and pulse until finely minced. Add the cucumber mixture, soaked bread, dill, oil, yogurt, and a grinding of black pepper to the processor bowl. Purée until smooth. Season to taste with salt and pepper. Chill until ready to serve.
- Make the salsa: In a medium bowl, combine the tomatoes, onion, jalapeño, salt, oil, and vinegar. Taste and adjust seasoning as needed.
- To serve, ladle the soup into bowls. Spoon a tablespoon of the salsa on each bowl of soup just before serving, passing more on the side.
- Prep Time: 45 minutes
- Category: Soup
- Method: Food Processor
- Cuisine: Spanish
This post may contain affiliate links. Please read my disclosure policy.
27 Comments on “Green Gazpacho Soup”
Loving the new addition of video’s!! Thanks as always 🙂
So happy you approve, Seta! I hope to continue with the videos. They’re fun for me, too 🙂
Aliiiiiii, you always know exactly what I want to eat. Looks so good. <3
Thank you sweet Dana!
I have to agree with Ed! I tend to forget there are TWO other chapters of your book, because I just keep eating and making all the bread (no crumbs left behind!). Love your wonderful book!
Andrea, thank you so much for your kind words … it means the world! xo
lovely recipe! Love the dill, and garlic! The video is great since I sometimes don’t want to read through a recipe when you’ve put together such a wonderful walk-through, thank you for this gazpacho twist!
Made this soup last night, and my husband and I loved it. Once again, Alexandra, you have wow’ed us with a simple yet elegant dish. We could eat this all summer long, thank you!
Had an abundance party to use up tons of veggies from the garden. This soup was amazing!!! I still have cukes left so I will be making it again soon. Thank you so much for sharing.
I bought Bread Toast Crumbs recently and just have to say I love it SO much. I’ve loved everything I’ve made so far and am so excited about all of the future recipes (I want to make like everything in there). I’ve always been more of a cook than a baker, but you’ve gotten me obsessed with all things bread. I can’t stop telling people about it. Thank you for bringing delicious bread into my life!
Awww, Amelia … thank you 🙂 🙂 🙂 This means the world. Truly. I hope you find more recipes you like, and if you have any questions along the way, you can always find me here. Thank you again for the kind words and for taking the time to write.
This chilled soup was delicious and really hit the spot after a vigorous yoga class on a hot night. I prepared it ahead so it could chill and meld the flavours. I substituted rice cakes for the bread and lemon for the vinegar.
How big should the slices of bread be? Or how many grams? I always keep a baguette around the kitchen, and a slice is very small.
Hi Julie! I don’t have the gram amount unfortunately, but when I get home (I’m away for the week), I’ll add that info. I know this is vague, but if you think of a standard sandwich loaf, I use 2 slices, about 1/2-inch thick each. Honestly, you don’t have to be so precise here. With a baguette, I would probably use six 1/2-inch thick slices. Hope that helps!
Thank you so much! This is really helpful!
This is my most favorite summer soup of all time! And easy to make. I usually have all the ingredients. I have switched nuts to cashews and pistachios when I didn’t have almonds and it’s better if possible! I’ve even used red grapes and it’s also delish just not green then.
Oh yay! Wonderful to hear this, Carol! I love the idea of using other nuts … will try that this summer 🙂 🙂 🙂
I made this today . The only change was in substituting white wine vinegar for the white balsamic. It’s a wonderfully refreshing and delicious soup for the end of August hot summer days. I love the subtle sweetness of the green grapes against the tang of the vinegar.
Wonderful to hear this, Julie! Thanks so much for writing. I love this one this time of year as well 🙂 🙂 🙂
Another 10⭐️ Recipe! Served it with fresh Maine lobster on top alongside the salsa which was SO good. Love your watermelon gazpacho too, which also goes well with lobster served on top. Ever-grateful for your amazing creative thoughtful recipes🙏🏻
So nice to hear this, Kathleen! Maine lobster takes this to the very top… sounds so, so good. Thanks so much for writing and sharing, and thank you as always for your kind words.
So my husband is one of those, who if he didn’t taste it by the time he was 10 years old, he was Very Suspicious it could possibly be any good. Add to that – the ingredients of this recipe are among the most, shall we say, diverse, I’ve seen in a long time. But I can be persuaded by all the other good comments, so I tried it (using Persian cucumbers and I had to pick the seeds out of the grapes because there’s no such thing as truly seedless grapes where I live). A couple of minutes go by after I serve it – and “This soup’s really good”! And it was. Thanks for the great recipe!!!
Oh yay! I love this so much. Thanks so much for writing and sharing all of this — so encouraging for others who might be cooking for other skeptics! It’s so common. So glad this was a success 💕💕💕💕
Hi Ali! If I make this the day before to serve along a cookout the following day, would the texture hold up? 🙂 Thank you for all your delicious and amazing recipes!
Yes, definitely! Thank you for your kind words 🙂
Following up to say, that I made this last week, for my highly unadventurous-eating in-laws, and they *loved* it. Me maybe even more so. I want to eat it every day for the rest of summer. 🙂 Since I made it a day ahead of time, I skipped the marinating step and immediately blended everything before letting it rest in the fridge overnight. Can’t imagine the flavor being improved upon, and the color stayed nice and fresh too! Thank you! 🙂 Was so glad to see you highlight it in your newsletter today!
Awww so nice to hear this, Cait! I’m going to skip the marinating from now on then, too! I’m making it this week… it’s been so hot here. Thanks so much for writing 🙂