Green gazpacho is the perfect light, fresh, cold soup for summer. With cucumbers, bell pepper, avocado, and fresh herbs, it's full of amazing flavor!
2 heads garlic, tops cut off to slightly expose the cloves
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon cracked black pepper
2 English cucumbers, roughly chopped
1 granny smith apple, roughly chopped
1 avocado, peeled and pitted
1 jalapeño, chopped (seeds removed for less heat)
2 celery stalks, roughly chopped
1/3 cup roughly chopped flat-leaf parsley
1/3 cup roughly chopped mint
1/3 cup roughly chopped dill
1/4 cup sherry vinegar
1/3 cup extra-virgin olive oil
1 teaspoon kosher salt, to season
1 teaspoon cracked black pepper, to season
Greek yogurt, to serve
Extra-virgin olive oil, to serve
Chopped fresh herbs, to garnish
Preheat the oven to 400°F.
First up, let’s roast that garlic. Place the garlic bulbs on some foil, drizzle with olive oil, and season with salt and pepper. Wrap the foil tightly around the garlic and place it on a baking sheet and into the oven for 45 minutes. Remove from the oven and let cool. Once cooled, squeeze the roasted garlic into a bowl and set aside.
Onto the gazpacho. Place the cucumber, apple, avocado, jalapeño, celery, herbs, vinegar, oil, and roasted garlic into a food processor or blender and blend on high until smooth. Season with salt and pepper and refrigerate for a couple of hours to let the flavours fully develop.
To serve, ladle the gazpacho into bowls and garnish with a drizzle of yogurt and olive oil and a scattering of nuts and herbs. Enjoy!