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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
