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Green Gazpacho

Posted by Arjun Mehta on 10-09-2026

Food Recipes

A surplus of summer vegetables does not have to end up forgotten in the fridge. Green gazpacho is an easy way to use cucumbers, courgettes, celery, lettuce, spinach, peas and herbs in one refreshing dish while reducing food waste at the same time.

The recipe is deliberately flexible. Almost any combination of green vegetables can work, although strongly flavoured herbs such as basil or mint are best added gradually. Good extra-virgin olive oil is particularly important, while lemon juice or vinegar provides the acidity needed to keep the soup bright and balanced.

Green Gazpacho

Serves: 4

400g green vegetables, such as cucumber, courgette, celery stalks and leaves, lettuce, spinach or peas, finely chopped

50–100g soft green herbs, such as parsley, basil, mint or coriander

1 handful of ice cubes

100ml extra-virgin olive oil, plus extra for serving

2 tbsp lemon juice, white-wine vinegar, sherry vinegar or cider vinegar

1 small garlic clove, peeled

Sea salt

Optional spices, such as cumin, ground coriander or cayenne pepper

200ml chilled water

Set aside a small amount of your favourite vegetables and herbs before blending so they can be used later as a fresh garnish.

Blend Until Smooth

Roughly chop the vegetables and place them in a blender. Add the herbs, chilled water, ice cubes, olive oil, garlic and a pinch of sea salt.

For extra warmth or depth, add a small amount of spice. Cumin, ground coriander and cayenne all work well, but the seasoning can easily be adjusted depending on what you already have in the cupboard.

Blend for about one minute, or until the soup is completely smooth. Taste carefully, then adjust the salt, acidity and spice. A little more lemon juice or vinegar can make a noticeable difference if the vegetables taste particularly sweet or mild.

Serve It Properly Chilled

Gazpacho is at its best when served very cold. Using ice in the blender means it can be enjoyed almost immediately, but chilling it for at least 30 minutes allows the flavours to settle and develop.

For an even colder result, place the soup in the refrigerator or freezer for between 30 minutes and one hour. A few additional ice cubes can also be added directly to individual bowls before serving.

The soup can be stored, covered, in the refrigerator for up to three days, although its colour, flavour and freshness are at their best on the day it is made.

Finish With Fresh Garnishes

Presentation can be kept simple. Finely dice some of the reserved vegetables and scatter them over the surface, then add a few delicate herb leaves and a final drizzle of extra-virgin olive oil.

The contrast between the silky soup and crisp vegetables makes the dish more interesting without adding unnecessary work.

The real strength of green gazpacho is its adaptability. It turns small amounts of vegetables and herbs that might otherwise go unused into a vibrant summer meal with no cooking required. With good olive oil, enough acidity and careful seasoning, leftovers from the vegetable drawer can become something far more appealing than an afterthought.