Go Back
Print Recipe
0 from 0 votes

Green Gazpacho

Prep Time15 mins
Total Time25 mins


  • 2 tablespoons champagne vinegar
  • Juice from 1 lime
  • 1/2 cup crème fraîche plus more for topping
  • 1/2 cup plus 2 tablespoons olive oil
  • 1/2- teaspoon fine-grain sea salt
  • 2 cups cubed sour dough baguette about 1/4 baguette
  • 2 Persian cucumbers or 1 hot house cucumber
  • 1/2 green bell pepper
  • 4 to matillos husked and quartered
  • 3 scallions sliced
  • 1 garlic clove rough chopped
  • 1/2 cup tightly packed chopped Italian parsley
  • 1/2 cup tightly packed chopped cilantro
  • 2 tablespoon radish flowers chive flowers or arugula flowers (optional)


  • To a large bowl, thoroughly whisk together the champagne vinegar, lime juice, creme fraiche and olive oil and salt. Add the cubed bread, Persian cucumbers, green bell pepper, tomatillos, scallions, garlic clove, Italian parsley and cilantro. Toss together until all of the ingredients are coated in the dressing. Cover with plastic wrap and transfer to the fridge to marinate for at least 4 hours, ideally overnight.
  • 2. Note: Depending on the size of your blender, you may need to do this in batches. Pour in 1 cup of water to the blender and then add all of the gazpacho ingredients. Blend on low for about a minute, tapping the ingredients down as needed. You want to make sure all of the ingredients are mostly blended. The soup may look broken but don’t worry, it’ll come together. Next, turn the machine to high and blend for 1 minute. Remove the lid, give it a taste and adjust the salt to your liking. Pulse once more. Transfer the soup to a serving bowl and mix in 1/4 to 1/2 cup of water. The consistency should resemble heavy cream. Divide the soup amongst bowls and top with a bit more of crème fraîche and if you’re feeling super fancy (I was), you can add little edible flower petals like chive flowers, radish flowers or arugula flowers.