I created this recipe after tasting green gazpacho soup for the first time last month. I bought a quart of green gazpacho at the Rosemont Market and Bakery in Portland, Maine. The container listed all of the ingredients and so I consulted a few online recipes for green gazpacho to figure out the right proportions. One of those online recipes also listed a little bit of lemon juice, something that was not on Rosemont’s list of ingredients, and so I added that too. I think it was a great addition.
This soup is very easy to make and takes only about 10-15 minutes, perfect for a late summer weeknight when you want to keep fall at bay.
Here’s the recipe:
- Cucumbers (2, medium)
- Vidalia onion (1, medium)
- Green bell pepper (1, medium)
- Garlic (1 clove)
- Avocado (1, medium)
- Parsley (About 2-3 tablespoons)
- Cilantro (About 2-3 tablespoons)
- Extra-Virgin Olive Oil (2 tablespoons)
- Salt (1 tablespoon)
- Lemon Juice (1 tablespoon)
- Red Wine Vinegar (2 tablespoons)
- Water (1 cup)
What to do:
Cut cucumbers in half lengthwise and scrape out seeds with a spoon. Chop cucumbers into chunks.
Remove seeds from green bell pepper and cut into chunks.
Chop onion into small pieces.
Add cucumbers, bell pepper, onion and peeled garlic clove to food processor and process until minced.
Add parsley and cilantro leaves to food processor, along with the olive oil, vinegar, and avocado. Puree the mixture in the food processor.
Add the water, the lemon juice and salt and puree again.
Taste the soup and add more salt or lemon juice if preferred.
You can serve this immediately, but it’s better if you put it in the refrigerator for at least an hour or so to chill.