Green Herb Gazpacho
A refreshing green herb gazpacho that combines fresh herbs and crisp vegetables for a vibrant, no-cook summer soup, perfect for light meals or appetizers.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Dinner
- Method: No-Cook
- Cuisine: Spanish
Ingredients
Scale
- 2 cucumbers, peeled and chopped
- 1 green bell pepper, seeded and chopped
- 1 cup fresh parsley leaves
- 1 cup fresh cilantro leaves
- 1/2 cup fresh basil leaves
- 2 green onions, chopped
- 2 cloves garlic
- 1 jalapeño, seeded (optional)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lime juice
- 2 cups cold vegetable broth
- Salt and freshly ground black pepper, to taste
Instructions
- Place cucumbers, green bell pepper, parsley, cilantro, basil, green onions, garlic, and jalapeño in a blender or food processor.
- Pulse until the mixture is finely chopped but still slightly textured.
- Add olive oil, lime juice, and vegetable broth; blend until smooth.
- Season with salt and pepper to taste.
- Refrigerate the gazpacho for at least 1 hour before serving to let flavors meld and serve chilled.
Notes
For an extra cooling effect, garnish with a dollop of Greek yogurt or a sprinkle of toasted pumpkin seeds before serving.