Mmmm… cold green soup. Ahem, let’s try that again! I made a refreshing dish that’s bursting with flavors of a summer garden. It’s creamy but light and chilled to make you feel alive again, even on the hottest of days. It lazily comes together – the blender does most of the work and golly, it even looks kinda fancy (for being green liquid). The key to this soup is letting the ingredients marinate, marry or just chill out for a while. After the flavors have some time to develop and get all delicious together just blend it up. Sipping summer from a spoon!
Whisk together the yogurt, vinegar, lemon juice, olive oil and salt & pepper in a large bowl. Roughly chop all the other ingredients.
Place the chopped ingredients into the large bowl with the yogurt mixture, making sure the bread pieces are fully submerged. Let this sit for a few hours.
Blend it up! Pour into a bowl and finish with your toppings.
Ingredients for the Green Gazpacho
6 or so tomatillos
1 green bell pepper
1 large jalapeño
1 large green onion
2 garlic cloves
2 cups torn up pieces of bread, like ciabatta (crust removed)
1 cup plain greek yogurt
1/3 cup good olive oil
1/4 cup white wine vinegar or white balsamic vinegar
juice of half a lemon
1 teaspoon salt
some fresh ground pepper
Ingredients for the Topping
1/3 cup chopped cucumber
1/3 cup chopped tomatillos
half an avocado
handful or so pistachios
some goat cheese crumbles
fresh flat leaf parsley
drizzle of kefir or dollop of yogurt
drizzle of olive oil
Whisk together the yogurt, vinegar, lemon juice, olive oil and salt & pepper in a large bowl. Roughly chop all the ingredients for the soup. Place the chopped ingredients into the large bowl with the yogurt mixture, making sure the bread pieces are fully submerged. Let this marinate for a few hours in the fridge. Put everything into your high speed blender and blend until smooth. Finish with the toppings.
Recipe inspired by Public Kitchen & Bar, Los Angeles via Bon Appétit
Want more gazpacho inspiration? Check out this insanely beautiful collection by Mark Bittman!
Still not digging the whole cold green soup thing? Then this hot green soup is for you.