If you’re on the hunt for a truly refreshing, vibrant, and downright fun way to eat your veggies, Green Gazpacho Soup could become your new favorite go-to. This chilled soup celebrates fresh cucumbers, sweet grapes, and creamy yogurt, all blended until silky-smooth, then topped with a zesty cherry tomato salsa that adds just the right punch. It’s light yet satisfying, with a fabulous balance of tangy, savory, and herbaceous notes. The bonus? It’s incredibly quick to assemble (most of that time is simply waiting for the magic to happen in the fridge), making it an absolute lifesaver on busy weeknights or when you need an impressive starter for guests.

Why You’ll Love This Recipe

  • Fast and Foolproof: The blender does all the heavy lifting—the hardest part is waiting for it to chill. Ideal for those days when “dinner” feels daunting.
  • Bursts of Flavor and Texture: Cool, creamy soup with herby notes and a crunchy, punchy tomato salsa on top—it’s both comforting and invigorating.
  • Perfectly Refreshing: The combo of cucumber, grapes, and dill delivers a garden-fresh flavor that’s incredibly cooling, especially in warm weather.
  • Healthy and Wholesome: Packed with produce, almonds for protein, and a dollop of yogurt for creaminess, it’s as nourishing as it is delicious.
  • Elegant Yet Easy: This is a soup that impresses, but could not be simpler, making you look like a kitchen superstar with minimal fuss.

Ingredients

For the Gazpacho

  • English Cucumber: Provides the crisp, hydrating backbone of the soup. No need to peel!
  • Seedless Green Grapes: Adds sweetness and balances acidity; don’t skip—this is one of the best “secrets” for refreshing gazpacho.
  • Garlic: Just one clove for subtle aromatic depth—raw garlic goes a long way here.
  • Kosher Salt: Essential for seasoning and drawing out flavors; taste as you go.
  • White Balsamic Vinegar: Lends gentle acidity and fruity notes; regular balsamic is too strong here.
  • Bread: Gives body and that classic, luxuriously smooth texture; day-old bread works wonderfully.
  • Almonds: Brings a lovely nutty base, plus extra creaminess once blended.
  • Fresh Dill: Adds fresh, grassy brightness that really sets this soup apart.
  • Extra-Virgin Olive Oil: For silkiness and richness.
  • Yogurt: Delivers tang and body—use Greek yogurt for extra creaminess, or plain for a lighter soup.
  • Black Pepper: For a gentle kick; freshly cracked is best.

For the Tomato Salsa

  • Cherry Tomatoes: Sweet, juicy, and the perfect colorful contrast atop the soup.
  • Red Onion: For sharp, crunchy bite; soak briefly in cold water to mellow if desired.
  • Jalapeño: A gentle bit of heat; remove seeds if you prefer your salsa mild.
  • Kosher Salt: Pulls everything together.
  • Extra-Virgin Olive Oil: Adds richness to the salsa.
  • White Balsamic Vinegar: Brings brightness and echoes the flavor in the soup.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

  • Herb Swap: Try fresh parsley or basil instead of dill for a new flavor profile.
  • Nut Options: Walnuts or cashews work well if you’re out of almonds.
  • Vegan Version: Use a plant-based yogurt.
  • No Grapes? Ripe honeydew melon or pear can pinch-hit for a similar sweetness.
  • Spicier Salsa: Add more jalapeño or a little hot sauce if you like heat.
  • Chunkier Texture: Pulse the blender for a rustic finish, or sieve for ultra-smooth.

How to Make the Green Gazpacho Soup

Step 1: Marinate the Veggies

Combine sliced cucumber, halved grapes, and minced garlic in a large bowl. Season with kosher salt and a splash of white balsamic vinegar. Toss well, then let them marinate for about 20 minutes—this draws out juices and amps up flavor.

Step 2: Soak the Bread

Meanwhile, soak torn bread pieces in a splash of water. Let it sit for 10 minutes until soft. This step ensures your gazpacho is thick and creamy, not watery.

Step 3: Toast the Almonds

In a dry skillet over medium heat, toast the almonds for about 5 minutes until lightly golden and fragrant. You want them aromatic but not burnt. Cool them down for a few minutes.

Step 4: Blend Everything Together

Add cooled almonds to a food processor. Pulse until finely minced. Then add the marinated cucumber mixture (with juices!), soaked bread, dill, olive oil, yogurt, and a crack of black pepper. Blitz until ultra-smooth. Taste and adjust seasoning.

Step 5: Chill the Soup

Transfer to the fridge for at least 15-30 minutes. This really enhances the flavor, and you want it nice and cold.

Step 6: Prepare the Tomato Salsa

Toss together quartered cherry tomatoes, diced red onion, minced jalapeño, salt, a drizzle of olive oil, and vinegar. Mix and taste—if it needs more zing, add a splash more vinegar.

Step 7: Serve It Up

Ladle chilled soup into bowls. Top each one with a generous spoonful of salsa and pass more on the side.

Pro Tips for Making the Recipe

  • Chilling is Key: For the brightest, boldest flavor, let the gazpacho chill well before serving. Overnight is even better if you have the time.
  • Customize the Thickness: Adjust with a splash of water if the soup feels too thick after blending.
  • Fresh is Best: Use fresh herbs and the ripest produce you can find—it really shines in a raw soup.
  • Don’t Rush the Marination: Letting the cucumber and grapes marinate draws out flavor and softens the veggies for seamless blending.
  • Taste As You Go: Especially check salt and vinegar—cold soups can dull flavors, so don’t be shy.

How to Serve

Green Gazpacho Soup is the star of a summer meal on its own, but don’t stop there:

  • Pair with: Crusty sourdough, fresh pita, or seedy crackers for dunking.
  • Appetizer: Serve in shot glasses or small bowls for a party starter.
  • Toppings: Extra herbs, toasted nuts, or even swirl in a little extra yogurt.
  • Side Salads: A simple herby greens salad, or pair with grilled veggies for a vibrant feast.

Make Ahead and Storage

Storing Leftovers

Pop any leftover soup (without salsa) into an airtight container; it’ll keep beautifully for up to 3 days in the fridge. The flavors meld and become even tastier over time.

Freezing

Since this soup is dairy-based, it doesn’t love being frozen—yogurt can separate and become grainy. For best flavor and texture, make fresh or enjoy within a few days.

Reheating

No need to reheat—this is a chilled soup. Just stir and serve straight from the fridge. If it thickens too much, add a splash of water and stir.

FAQs

  1. Can I make this soup ahead of time?

    Absolutely! In fact, making Green Gazpacho Soup a few hours ahead (or even the night before) actually improves the flavor. Just keep the salsa separate and add it right before serving.

  2. Do I have to use white balsamic vinegar?

    White balsamic has a delicate sweetness perfect for this soup, but if you can’t find it, try sherry vinegar or apple cider vinegar for a gentle touch of acidity. Avoid red or standard balsamic, as their flavors are too strong.

  3. My blender isn’t super powerful—will this work?

    A food processor or standard blender works just fine. Just be patient and blend a little longer for that smooth, creamy finish. Sieve the soup afterward if you’d like it extra velvety.

  4. Can I skip the bread or almonds?

    While you can omit the bread for a gluten-free version or skip almonds for nut allergies, both add to the soup’s richness and unique texture. If skipping, use extra yogurt or a bit of avocado for creaminess.

Final Thoughts

Green Gazpacho Soup is, quite simply, a celebration of summer in a bowl—cool, creamy, and bursting with fresh, lively flavors. With its simple prep and wonderful make-ahead potential, it’s a vibrant answer to busy evenings or elegant gatherings. Don’t be afraid to make it your own, and expect lots of requests for the recipe. Try it soon—you’ll be amazed by how satisfying and joyful eating your greens can be!

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Green Gazpacho Soup Recipe

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  • Author: Julia
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: Serves 4
  • Category: Appetizers
  • Method: Blending
  • Cuisine: Spanish
  • Diet: Vegetarian
Print Recipe

Description

This refreshing Green Gazpacho Soup is a vibrant and healthy take on the classic Spanish dish, packed with fresh cucumber, green grapes, dill, yogurt, and almonds. Topped with a zesty cherry tomato salsa, it’s the perfect cold soup for hot summer days—a great make-ahead appetizer that bursts with fresh, tangy flavors and delightful texture.

Ingredients

Units Scale

For the Gazpacho:

  • 1 English cucumber (about 12 ounces), thinly sliced
  • 1/2 pound seedless green grapes, halved
  • 1 garlic clove, minced
  • 1 teaspoon kosher salt, plus more as needed
  • 1/4 cup white balsamic vinegar
  • 2 slices bread, torn into pieces
  • 1/4 cup almonds
  • 1/4 cup fresh dill
  • 2 tablespoons extra-virgin olive oil
  • 1/3 to 1/2 cup yogurt
  • Freshly cracked black pepper to taste

For the Tomato Salsa:

  • 1 1/4 cups cherry tomatoes, quartered
  • 1/2 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

  1. Marinate the Vegetables: In a large bowl, combine the sliced cucumber, halved green grapes, and minced garlic. Add 1 teaspoon of kosher salt and the white balsamic vinegar. Toss everything together to coat well, then set aside to marinate for 20 minutes so the flavors meld.
  2. Soak the Bread: In a small bowl, pour 1/3 cup of water over the torn bread pieces. Allow the bread to soak and soften for about 10 minutes, which will help it better integrate into the soup.
  3. Toast the Almonds: Heat a small skillet over medium heat. Add the almonds, tossing frequently, and toast them until they are fragrant and just starting to turn golden, about 5 minutes. Transfer the almonds immediately to a plate to cool for roughly 5 more minutes.
  4. Blend the Gazpacho: Add the cooled, toasted almonds to a food processor and pulse until very finely minced. Add the marinated cucumber mixture, soaked bread, dill, extra-virgin olive oil, yogurt, and black pepper. Purée everything together until the mixture is completely smooth. Taste and adjust seasoning with additional salt and pepper as preferred. Chill the soup in the refrigerator until ready to serve.
  5. Prepare the Tomato Salsa: While the soup chills, combine cherry tomatoes, red onion, jalapeño, a pinch of kosher salt, extra-virgin olive oil, and white balsamic vinegar in a medium bowl. Stir well and taste, adjusting seasoning or vinegar if needed.
  6. Serve: Ladle the chilled gazpacho into bowls and top each serving with a generous spoonful of the tomato salsa just before serving. Pass extra salsa on the side for those who want more.

Notes

  • The gazpacho can be made a day ahead; the flavors will continue to develop as it chills.
  • For a lighter soup, use nonfat or low-fat yogurt.
  • Seed the jalapeño for milder salsa, or leave seeds in for extra heat.
  • Serve well-chilled for the best flavor.
  • Gluten-free bread can be substituted if required.

Nutrition

  • Serving Size: 1 bowl (1/4 of recipe)
  • Calories: 245
  • Sugar: 13g
  • Sodium: 440mg
  • Fat: 12g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 4g
  • Protein: 7g
  • Cholesterol: 4mg
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Hi, I’m Julia! A foodie who believes in keeping cooking simple, fun, and full of flavor. From quick weeknight meals to tasty treats, I’m here to share recipes that make life a little easier—and a lot more delicious. Let’s get cooking!

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