Today I share my favorite green tomato gazpacho recipe with you. Green gazpacho is a super healthy cold soup that is the perfect addition to any meal!
The first time I had green tomato gazpacho was in a small café in Barcelona. The owners were passionate about vegetables, and their restaurant served food from their family's garden.
On the menu that afternoon was green tomato gazpacho -- something that isn't very common here in Spain.
While the recipe for traditional gazpacho varies throughout Spain, it's almost always red (we have fantastic red tomatoes here, so you can see why!).
But I was excited to try their green gazpacho, curious about what ingredients they'd use. Avocado? Cucumber? Green pepper? Asparagus? Peas? There are countless combinations, as you'll see by the variety of green gazpacho recipes you can find online!
But their version was perfect, and I asked for the recipe. Over the years I've made this many times, and even converted a few gazpacho haters to team green!
More Delicious Gazpacho Recipes
Green Tomato Gazpacho Recipe
Green Gazpacho Recipe - Easy Gazpacho Verde
Ingredients
- 4-6 medium green tomatoes about 2 lbs., roughly chopped (be sure to use green tomatoes, and not unripe ones)
- 1 small cucumber seeded and roughly chopped
- ½ green bell pepper roughly chopped
- ½ small white onion roughly chopped
- 1 small garlic cloves
- ½ medium avocado make sure it is ripe
- ½ cup parsley chopped
- ¼ cup mint chopped
- Salt to taste start with a big pinch
- 2 teaspoons sherry vinegar you can adjust at the end if you like more
- 1 tablespoon of fresh lemon juice to prevent browning
- ½ cup extra virgin olive oil
- ¼ cup spinach optional - but this will enhance the gazpacho's green color
Instructions
- Add the vegetables to your blender (except for the avocado and herbs)
- Add the tablespoon of lemon juice
- Pulse and then blend on high speed for a few minutes until completely pureed
- Add the avocado, herbs, salt, and sherry vinegar and blend
- While blending on low speed, slowly add the olive oil
- Add the spinach for a punch of green color (optional)
- Taste and adjust for salt and vinegar. If the gazpacho is too thick, add a bit of ice cold water. Strain if you wish for a smoother version.
- Enjoy!
Nutrition
Have you tried a green gazpacho recipe? What were the ingredients?
Vilkas
What a terrific recipe! It’s July and I have no “left over” green tomatoes yet. September is right around the corner, right? Thank you for this wonderful idea.
Lane Beck
This sounds delish, unfortunately, we don't have a blender. 🙁 I'll have to hit up a friend! 🙂
Hugh
Are you using husk tomatoes or what I know at Tomatillos?
Lauren Aloise
Not tomatillos -- just a green variety of tomatoes! Sub juicy red tomatoes if necessary (the color will be off, but that's okay!)
Chanel
When you list green tomatoes, are you talking about tomatillos (the kind that has a husk and sticky surface), ubiquitous in Mexican cuisine? There are some Heirloom tomatoes, like Green Zebra, that remain green even when ripe, but they are almost impossible to find in the Southern part of the US. The recipe looks delicious and I would like to try it as soon as the warmer weather comes around, but the wrong tomatoes would certainly ruin it.... Gracias!
Lauren Aloise
Hi there - not tomatillos, something similar to the Green Zebra you describe. They're very common here in Spain! The recipe will be delicious with any good quality tomato, the color will simply be different 🙂 Enjoy!
Receitas
Very tasty!
Passade
Thank you for sharing such an amazing recipe with us. Eagerly waiting for more such amazing recipe!