Try this Super Green Gazpacho
Gazpacho is traditionally a cold, tomato based soup typical to the Andalucía region of southern Spain. It is a true peasant food that utilizes stale bread as the base and is minimal on additional ingredients – in its purest form containing only tomatoes, olive oil, vinegar and garlic. Our current culinary scene offers Gazpacho with a variety of chilled fruit and vegetable bases, taking on different colors and flavor profiles.
Our green version uses pepitas and yogurt instead of bread for a creamy texture and plenty of cilantro and mint for freshness. This summer soup is rich in protein, fiber and antioxidants, not to mention it’s a perfect dish for entertaining.
Ingredients and Method
- 3 English cucumbers, seeds removed, roughly chopped, 1 – 3 inch chunk reserved and finely diced for garnish
- 1 ½ cups pepitas, toasted
- 2 cups mint leaves, plus a few leaves for garnish, reserved
- 2 cups cilantro leaves, plus a few leaves for garnish, reserved
- 1 large garlic clove
- 1 shallot, roughly chopped
- 1 cup golden raisins
- Zest and juice of 3 limes
- 1 jalapeno, roughly chopped
- ¾ cup olive oil, plus more for garnish
- 4-5 large pinches of salt
- 17 oz. 2% Greek yogurt
- ¼ cup green grapes, halved, for garnish
Combine all ingredients except for yogurt and let sit overnight or for at least two hours. Place yogurt in a large bowl. In a blender, working in batches, puree mixture until very smooth. Re-season with salt, lime juice and/or olive oil if necessary. Transfer mixture to yogurt bowl and stir until well combined. Garnish with mint and cilantro leaves, grape halves, finely diced cucumber and drizzle of olive oil.