Green Gazpacho Soup

Ingredients

• 1 (about 340 g)English cucumber, thinly sliced
• 225 gseedless green grapes, halved
• 1 clove, mincedgarlic
• 1 teaspoon (5 ml), plus more as neededkosher salt
• 60 mlwhite balsamic vinegar
• 2 slices, torn into piecesbread
• 80 mlwater
• 35 galmonds
• 15 gfresh dill
• 30 mlextra-virgin olive oil
• 80–120 mlyoghurt
• to tastefreshly cracked black pepper
• 300 mlcherry tomatoes, quartered
• 120 mlred onion, finely diced
• 1 (about 15 ml), finely minced; seeded if sensitive to heatjalapeño
• 1 pinchkosher salt
• 30 mlextra-virgin olive oil
• 15 ml, plus more as neededwhite balsamic vinegar

Instructions

1. 1

   Marinate the vegetables

   In a large bowl, combine the cucumber, grapes and garlic. Add 1 teaspoon of salt and the vinegar, toss to coat, and leave to marinate for 20 minutes.

2. 2

   Soak the bread

   While the cucumber mixture marinates, pour 80 ml of water over the bread in a small bowl. Leave it until softened, about 10 minutes.

3. 3

   Toast the almonds

   Set a small skillet over medium heat and toast the almonds, tossing often, until fragrant and beginning to colour, about 5 minutes. Transfer them straight to a plate and leave to cool for about 5 minutes.

4. 4

   Blend the soup

   Pulse the almonds in a food processor until finely minced. Add the cucumber mixture, soaked bread, dill, oil, yoghurt and a grinding of black pepper. Purée until smooth, then adjust the salt and pepper to taste. Chill until ready to serve.

5. 5

   Mix the salsa

   In a medium bowl, combine the tomatoes, onion, jalapeño, pinch of salt, oil and vinegar. Taste and adjust the seasoning as needed.

6. 6

   Serve the soup

   Ladle the soup into bowls. Spoon 1 tablespoon of salsa over each bowl just before serving, and pass the remaining salsa at the table.

What is green gazpacho?

Gazpacho is a chilled Spanish soup, commonly associated with Andalusia, traditionally made by blending vegetables with bread, oil and vinegar. This green version shifts the emphasis to cucumber, grapes and herbs rather than the familiar red tomato base.

The cucumber gives it a fresh, mellow body, while grapes bring sweetness and vinegar keeps the flavour bright. Toasted almonds and soaked bread help make the purée smooth and substantial.

Nutrition and macros by portion

The nutrition label shows one serving as written: 305 calories, 6g protein, 28g carbs, 19g fat.

The bread, grapes and vegetables provide most of the carbohydrates, while the olive oil and almonds contribute much of the fat. Yoghurt, almonds and bread add some protein, though the soup is not especially protein-rich. Serve it with a protein-rich side such as beans or eggs to make the meal more filling.

Why marinate the cucumber?

Marinating the cucumber, grapes and garlic with salt and vinegar for 20 minutes lets their flavours mingle before blending. It also draws out some of the vegetables’ juices, which become part of the soup rather than being discarded.

Keep all the liquid in the bowl when you transfer the mixture to the food processor. Taste after blending, since the saltiness and tang will depend on the bread, yoghurt and vinegar you use.

Getting a smooth texture

Soaking the torn bread in water for about 10 minutes softens it so it blends readily into the soup. Use the full soaking water when adding the bread to the processor.

Blend until no obvious pieces of almond or cucumber remain. Add the yoghurt within its stated range: a smaller amount gives a thicker, more cucumber-forward soup, while more makes it softer and creamier.

Toasting the almonds

Toast the almonds over medium heat, tossing frequently, for about 5 minutes. Take them off the heat as soon as they smell fragrant and begin to colour; they can darken quickly in a hot pan.

Cooling them on a plate stops the residual heat from continuing to toast them. Pulse them finely before adding the wet ingredients so they incorporate evenly.

Balancing the salsa

The tomato, onion and jalapeño salsa brings a juicy, crisp contrast to the smooth soup. Keep the pieces finely cut so each spoonful is easy to eat alongside the purée.

Seed the jalapeño if you are sensitive to heat, then taste the salsa before serving. Add a little more vinegar if it needs extra brightness, as the recipe allows.

Chilling and serving

The soup can chill while you prepare the salsa, and it is best served cold. Give it a stir before ladling, as the mixture may settle slightly during chilling.

Add the salsa just before serving to preserve its fresh texture. Crusty bread makes a simple accompaniment; a leafy salad also works well beside the soup.

Recipe notes & tips

• Use ripe, sweet grapes to balance the cucumber and vinegar.
• Keep the cucumber peel on for colour and blend the mixture thoroughly.
• Let the toasted almonds cool fully before adding them to the processor.
• Start with 80 ml of yoghurt and add more if you prefer a creamier soup.
• Taste the soup and salsa separately before serving, as each needs its own seasoning.
• Chill the soup well and add the salsa at the last moment.

Variations

• Herb swap: Replace some of the dill with fresh parsley for a milder herbal note.
• Extra cucumber: Add more cucumber for a fresher, less sweet flavour.
• Tangier finish: Add a little more white balsamic vinegar to the salsa after tasting.
• More heat: Leave some jalapeño seeds in, or add extra minced jalapeño to the salsa.
• Dairy-free version: Use an unsweetened plant-based yoghurt in place of the yoghurt.
• Crunchy topping: Reserve a few toasted almonds and sprinkle them over the bowls.

Common mistakes to avoid

• Skipping the marinating time: Give the cucumber, grapes and garlic the full 20 minutes to take on the vinegar and salt.
• Leaving the bread dry: Soak it in the 80 ml of water until softened so it blends smoothly.
• Burning the almonds: Toss them often and transfer them to a plate as soon as they smell fragrant and start to colour.
• Adding the salsa too early: Spoon it on just before serving to keep its fresh texture.
• Over-seasoning before chilling: Taste again after the soup is cold, then adjust salt and pepper as needed.

How to store

Keep the soup covered in the fridge for up to 2 days, and store the salsa separately for the freshest texture. Stir the soup before serving; it is intended to be eaten chilled, so reheating is not needed.

Frequently asked questions