Green Gazpacho

Green heirloom tomatoes gives this gazpacho its vibrant hue, and sets it apart from the traditional red variety. To keep the gazpacho from being too thin (tomatoes release a lot of juices when pureed), sliced bread is added to thicken the soup. Olive oil gives it its creamy texture, while cayenne pepper and red wine vinegar amp up the flavor and lend some zest. Be sure to let the gazpacho refrigerate before serving—after all, this is a chilled soup—then top each bowl with a dollop of sour cream. It’s the perfect dish to serve at a late-summer dinner party.

green-gazpacho
Photo by Greg DuPree
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  • Makes 4 (serving size: 1 cup gazpacho, 1 Tbsp. sour cream)
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    Nutritional Information

    Per Serving

    • Calories 256 calories
    • Fat 18 g
    • Sat Fat 4 g
    • Cholesterol 4 mg
    • Sodium 627 mg
    • Protein 6 g
    • Carbohydrate 23 g
    • Sugar 11 g
    • Fiber 5 g
    • Iron 2 mg
    • Calcium 79 mg
Green heirloom tomatoes gives this gazpacho its vibrant hue, and sets it apart from the traditional red variety. To keep the gazpacho from being too thin (tomatoes release a lot of juices when pureed), sliced bread is added to thicken the soup. Olive oil gives it its creamy texture, while cayenne pepper and red wine vinegar amp up the flavor and lend some zest. Be sure to let the gazpacho refrigerate before serving—after all, this is a chilled soup—then top each bowl with a dollop of sour cream. It’s the perfect dish to serve at a late-summer dinner party.

Ingredients

  1. Check 4 cups roughly chopped green heirloom tomatoes, such as Green Zebra
  2. Check 2 white bread slices (about 3 oz.)
  3. Check ¼ cup extra-virgin olive oil
  4. Check 2 teaspoons red wine vinegar
  5. Check 1 teaspoon kosher salt
  6. Check ¼ teaspoon cayenne pepper
  7. Check 2 cups finely chopped peeled cucumber, divided
  8. Check 1 pint multicolored heirloom cherry tomatoes, halved
  9. Check ¼ cup sour cream

Directions

  1. Process chopped heirloom tomatoes, bread, oil, vinegar, salt, cayenne pepper, and 1 cup of the chopped cucumber in a blender until smooth. Transfer to a bowl. Stir in cherry tomatoes and remaining 1 cup chopped cucumber. Chill 1 hour. Ladle gazpacho into each of 4 bowls; dollop evenly with sour cream.