Another soup to try when it’s too hot to cook is this delightful watermelon gazpacho! 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!) First things first: What are green tomatoes anyway? 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 simply unripe red tomatoes. Green tomatoes are ripe, soft, and sweet, and they have a heirloom tomato 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!
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!
It couldn’t get any easier to make a tasty, refreshing green gazpacho soup! Here’s the rundown of the 3 steps you’ll take to make it: 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
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