Best Easy Green Gazpacho Recipes

SUNNY'S EASY ROASTED GREEN GAZPACHO

Sunny's Easy Roasted Green Gazpacho image

Provided by Sunny Anderson

Time 4h30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

Olive oil, for brushing
4 scallions
4 tomatillos, halved
2 zucchini, sliced lengthwise into 1/2-inch planks
Kosher salt
1/2 cup plain Greek whole-fat yogurt
8 to 10 fresh basil leaves
2 Kirby cucumbers or 1 English cucumber, quartered (do not peel)
2 cloves garlic
Juice of 1 lemon
Kosher salt
1/4 cup plain Greek whole-fat yogurt
2 tablespoons honey
Green pepper hot sauce, for serving

Steps:

For the veggies: Heat the grill to 400 degrees F.
Brush oil on the scallions, tomatillos and zucchini, then sprinkle them with salt and place over the direct heat of the grill. Cook, rotating or flipping occasionally, until everything chars and the tomatillos soften a bit, about 5 minutes.
Blend and chill soup: Combine the scallions, tomatillos and zucchini in a blender, along with the yogurt, basil, cucumber, garlic, lemon juice and a nice pinch of salt. Blend until smooth. If the consistency is too thick, add a handful of crushed ice and blend; this should fix it! Taste and season with salt, then taste again. Refrigerate at least four hours or up to overnight.
Serve. Mix the yogurt and honey in a small bowl. Serve the soup in bowls and drizzle with the yogurt mixture, and a shake or two of the hot sauce.

EASY GREEN GAZPACHO

Easy Green Gazpacho image

We call this version green gazpacho cause it has a lot of green ingredients - cucumbers, green bell pepper, and avocado. My favorite lunch on a hot day.

Provided by Karin50

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes

Time 1h15m

Yield 4

Number Of Ingredients 10

Ingredients

2 cucumbers, peeled and chopped
1 green bell pepper, chopped
1 stalk 2 stalks celery, chopped
1 avocado
½ onion, chopped
1 clove garlic, chopped
2 sprigs fresh cilantro
2 tablespoons water, or more to taste
1 tablespoon cold-pressed extra-virgin olive oil
8 cherry tomatoes, quartered

Steps:

Combine cucumber, bell pepper, and celery in a blender; blend until smooth. Add avocado and blend until smooth. Add onion, garlic, and cilantro and blend. With the blender running, add cold water until desired consistency is reached.
Pour soup into a container with a lid and refrigerate for 1 hour.
Stir in olive oil and garnish with cherry tomatoes before serving.

Nutrition Facts : Calories 159.3 calories, Carbohydrate 15.6 g, Fat 11.1 g, Fiber 5.6 g, Protein 2.9 g, SaturatedFat 1.6 g, Sodium 20.3 mg, Sugar 4.8 g