Green Gazpacho To Go

I don’t know about you but sometimes I get  tired of eating salad every single day and I’m not the biggest fan of green smoothies.  So, what’s a girl to do when you have extra veggies hanging around the house?  Here’s something I whip up when I have surplus fresh tomatoes and other greens – GAZPACHO!
Cold soup is refreshing to have on hot days, it helps you squeeze extra veggies into your day and I’ve even been known to sip one through a wide straw while on the road.  Think of it like a savory smoothie.
Green Gazpacho To Go
Prep time
Total time
This is more of a 'guideline' than recipe but it’s roughly what I followed to make 2 x 500 ml jars of Green Gazpacho. Play around with the veggies you have hanging out in your fridge – you could come up with a new family favourite cold soup recipe!
Serves: 4
  • 3-4 baseball sized Fresh Firm Tomatoes
  • ¼ cup Sweet White Onion or Green Onion
  • ½ peeled English Cucumber (if I buy non-organic cucumbers, I peel them)
  • 4 big Organic Kale Leaves (sometimes I’ll put in romaine lettuce leaves)
  • Organic Hot Banana Pepper - to taste (keep the seeds out if you don’t like it too hot)
  • Juice from ½ Organic Lemon (lots of people put in vinegar instead of lemon juice)
  • 2 tbsp Cold Pressed Olive Oil
  • Pink Himalayan Salt
  • Freshly Cracked Black Pepper (use fresh cracked – it makes a difference)
  • ⅓ cup diced Organic Yellow Pepper
  • Organic Cilantro to taste (I LOVE this stuff so I put a bunch on top to mix in before I eat)
  • Organic Lemon Slices
  1. Wash everything and chop it into reasonable sized chunks – whatever works best with your blender or food processor.
  2. TIP: Gazpacho is not only about taste – it’s about texture. Don’t blend the hell out of your veggies leave some texture to the soup.
  3. Put tomato, onion and cucumber in first and give it a whirl.
  4. Add the chopped organic kale. organic banana pepper and lemon juice. Whiz again very quickly
  5. Add cold pressed olive oil, salt and pepper and give it a taste. Adjust seasoning.
  6. Hand mix in the chopped organic yellow pepper – don’t blend this in. (avocado cubes are also nice mixed into this soup)
  7. Pop one or two organic lemon slices into the soup. It adds some extra tag if you are into that kinda’ thing.
  8. Put the soup into travel jars and get it in the fridge. The colder the better and generally, I think the flavour improves after sitting overnight or at least 3 hours.
  9. Enjoy!

Leave a Reply

%d bloggers like this: