Green Gazpacho aka. Greenspacho

In the summer, chilled soups are simply perfect when it comes to cooling yourself down. In recent years, this has become increasingly necessary even in Germany. This Green Gazpacho aka. Greenspacho is a delicious, refreshing soup packed with green veggies – otherwise, the color wouldn’t make much sense, right?! It’s every bit as good as its famous red counterpart. Easy to prepare and truly delicious!

We love sunny, warm summer days, but occasionally it can get a bit too hot. We’ve all been there. In those moments, a tasty cold soup is perfect for cooling down from the inside out. Of course, cold drinks work too, but a chilled soup is always a great alternative.

Anyone who has visited Spain has likely encountered Gazpacho. This cold veggie soup is incredibly popular there. Every family has its own recipe, and you can find bittels with the soup in supermarkets everywhere whenever the craving strikes. Unlike the green version here, however, the »standard« version is a vibrant red. Something you can clearly see in the gazpacho recipe we have on the blog.

I’m deliberately avoiding calling the red version the »original« when comparing it with the green »Incredible Hulk« version. When you think about it, cold veggie soup has existed in Spain for centuries. Back then, people threw whatever the garden gave to them into the pot, so the soups tended to be greenish or brownish rather than the beautiful red we associate with gazpacho today.

Why? Because tomatoes didn’t make their way to Europe and Spain until relatively late. Tomato plants actually originate in Central and South America. It wasn’t until the 16th century that Spanish sailors brought them to Europe. Initially, they were grown merely as ornamental plants because everyone assumed they were poisonous. It took quite some time before anyone realized that the small red fruits were actually delicious and good to eat. Only then did tomatoes (and red bell peppers, too) gradually find their way into these chilled soups…

So, the question of which came first – red or green gazpacho – can be answered quite simply. Or perhaps not. The predecessors to red gazpacho probably weren’t quite as green as our version, either. After all, bell peppers (whether green or red) originate in Central and South America as well and only made their way to Europe after the colonization of the Americas started. That means a key source of the green color is actually a relatively »new« addition as well…

This green soup is just as refreshing as its red counterpart and works wonderfully as a light meal or a refreshing liquid snack. You can serve it in a glass, for instance, or in a bowl as a starter accompanied by some bread. It’s difficult to beat it on a warm summer day. I’ve also seen versions that use spinach. I’m sure that tastes great, too. I’d say it’s worth experimenting a bit here…

INGREDIENTS / ZUTATEN

DIRECTIONS / ZUBEREITUNG

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Here is a version of the recipe you can print easily.

Green Gazpacho aka. Greenspacho

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• Author: Bake to the roots
• Prep Time: 00:15
• Cook Time: 00:00
• Total Time: 01:30
• Yield: 4 1x
• Category: Soup
• Method: -
• Cuisine: Spain
• Diet: Vegan

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Description

Many believe that the red gazpacho is the original, but think about it… soups like this green gazpacho have been around much longer than tomatoes in Spain.

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Ingredients

Scale 1x2x3x

2 medium zucchini
1 green bell pepper
1 green apple
1 shallot
3-4 stalks of fresh mint
about 0.9 oz. (25g) cilantro, chopped
3 tbsp. white wine vinegar
1/4 cup (60ml) water
1 tsp. salt
1/2 tsp. (black) pepper
1/3 cup (80ml) good olive oil

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Instructions

1. Wash the zucchini and cut into small pieces. Wash the bell pepper and the green apple, remove the insides, and cut everything into small pieces. Peel and chop the shallot roughly. Remove the leaves from the mint stalks. Add everything together with the cilantro, vinegar, water, salt and pepper to a blender and mix until you get a smooth soup. An immersion blender does the job equally well.

2. While the blender is still running (while still mixing with an immersion blender) slowly add the olive oil and mix in until all is well combined. Season with salt, pepper and some more vinegar if needed. Place the greenspacho in the fridge for at least one hour. Serve cold.

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Notes

Enjoy cooling!