Green Gazpacho
This soup brought me so much joy that I couldn’t wait to share it with the world! Maybe it will bring joy to you too.
During my summer vacation in Helsinki, I discovered an amazing green gazpacho that I just knew I had to recreate. On a one hot and sunny day, after a long search for the perfect restaurant that would satisfy both the adults’ and the kiddos’ taste buds (not the easiest task!), we finally ended up at a charming restaurant called Krog Roba with a lovely terrace in a secluded yard. As soon as I saw the gazpacho on the menu, I knew I had to try it. The soup was simply too good to forget.
When I returned home, I was determined to recreate this memory in my own kitchen. Gazpacho, traditionally made with a tomato base, is a perfect dish for hot weather, loaded with hydrating vegetables that provide a burst of vitamins and minerals. It's light yet satisfying making it ideal for those warm summer days when you crave something cool, refreshing, and revitalizing.
Not being a gazpacho expert, I drew inspiration from a couple of recipes (because, honestly, I had no idea how to make one from scratch) and crafted a version that perfectly suits my taste buds. I experimented with fresh herbs, crisp cucumbers, and a splash of citrus to balance the flavors. What I love most about making this soup is how customizable it is—you can tweak the ingredients to suit your preferences or even add a bit of your favorite spice for an extra kick.
If you're looking for a recipe that’s easy to prepare, healthy, fresh, and perfect for hot days, this green gazpacho might just be it. I hope it brings you the same joy it brought me!
INGREDIENTS
1/2 cucumber (peeled if using a field cucumber)
1/2 zucchini
50 g baby spinach
1 celery stalk
1/2 green chili
1/3 garlic clove
Juice of 1/2 a lemon
180 g natural yogurt
40 g white bread
10 g basil (about a handful)
5 g parsley (about a half handful)
2 tablespoons extra virgin olive oil
1 teaspoon sugar
1/2 teaspoon salt
1 deciliter water
A few ice cubes
HOW TO PREPARE
Rinse the vegetables and herbs.
Peel the garlic clove and cut 1/3 piece of it.
Roughly chop the vegetables into smaller pieces and add them to a blender.
Squeeze in the lemon juice and add the oil, yogurt, bread, herbs, sugar, salt, and ice cubes.
Blend into a smooth soup.
NOTE: The soup is quite spicy, so if you don't like spicy food, use less chili.
