Green Goddess Gazpacho
Recipe by Silvia Baldini—My Green Goddess Gazpacho drinkable soup is like a trip to the farmer market in a glass. Super easy to make = less time in the kitchen. It’s packed with loads vitamins and antioxidants.
Green Goddess Gazpacho
Recipe by Silvia Baldini—My Green Goddess Gazpacho drinkable soup is like a trip to the farmer market in a glass. Super easy to make = less time in the kitchen. It’s packed with loads vitamins and antioxidants.
Servings Prep Time
6/8people 20minutes
Servings Prep Time
6/8people 20minutes
Ingredients
  • 2pounds English hothouse cucumbers, chopped2 large cucumbers
  • 2cloves garlic, smashed
  • 2cups coarsely chopped arugula
  • 2cups coarsely chopped mixed herbssuch as basil, parsley, cilantro and/or mint
  • 3tablespoons balsamic vinegar
  • sea-salt
  • 3/4cup extra virgin olive oilplus more for finishing
Instructions
  1. Purée cucumbers, garlic, and 1/2 cup water in a blender until smooth.
  2. Add arugula, herbs, balsamic vinegar, and a large pinch of salt and puréè, stopping to scrape down the sides of the blender as needed, until very smooth.
  3. With the motor running, slowly stream in oil; blend until emulsified. (The mixture will turn pale green and look creamy, almost like a salad dressing; add more oil and/or water if needed).
  4. Taste gazpacho and season with more salt and vinegar as desired – you want it to be borderline too salty and acidic at room temperature.
  5. Transfer gazpacho to an airtight container, cover and chill until very cold.
  6. Taste gazpacho and adjust with a little more salt and/or vinegar as needed just before pouring into chilled glasses

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