Green Gazpacho

  • Currently 4/5


  • 2 pounds English hothouse cucumbers (about 2 large), chopped
  • 2 garlic cloves, smashed
  • 2 cups coarsely chopped arugula
  • 2 cups coarsely chopped mixed tender herbs (such as basil, parsley, cilantro, and/or mint)
  • 3 tablespoons (or more) sherry vinegar or red wine vinegar
  • Kosher salt
  • ¾ cup (or more) olive oil

    • Purée cucumbers, garlic, and ½ cup water in a blender until smooth. Add arugula, herbs, vinegar, and a large pinch of salt and purée, stopping to scrape down the sides of the blender as needed, until very smooth. With the motor running, slowly stream in oil; blend until emulsified. (The mixture will turn pale green and look creamy, almost like a salad dressing; add more oil and/or water if needed.) Taste gazpacho and season with more salt and vinegar as desired-you want it to be borderline too salty and acidic at room temperature. Transfer gazpacho to an airtight container; cover and chill until very cold, 4-12 hours.

    • Taste gazpacho and adjust with a little more salt and/or vinegar as needed just before pouring into chilled glasses.


Rhoda Ann Miller

Member since Jul 2008

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