Green Gazpacho with Spinach and Herb Dressing
Chilled Spanish-style soup blending fresh spinach, cucumber, and green peppers with lime and lemon juice, finished with a vibrant garnish of minced spring onions, mint, parsley, and hot pepper mixed with olive oil. Refreshing, herbaceous, and easily customizable for heat preference.
Ingredients
- 1 pc cucumber, chopped
- 2 pcs green peppers, seeded
- 1 pc hot pepper, green
- 5 ¼ oz spinach, leaves chopped
- 2 stalks green onions
- 1 pc lime
- 1 pc lemon
- mint, fresh
- parsley
- olive oil
- salt
- water
Instructions
- 1
Chop spinach leaves and cucumber; remove seeds from green peppers
- 2
Combine spinach, cucumber, green peppers, water, lime juice, lemon juice, olive oil, and salt in a blender
- 3
Puree until smooth
- 4
For dressing, finely chop green onions, mint, parsley, and hot pepper
- 5
Mix chopped herbs and pepper in a bowl with olive oil and salt
- 6
Serve gazpacho garnished with herb dressing
Tips
For milder gazpacho, use only half the hot pepper or remove seeds
Chill soup for at least 30 minutes before serving for best flavor
Good to Know
Refrigerate in airtight container up to 3 days
Prepare gazpacho base 1 day ahead; make herb dressing just before serving for freshness
Serve chilled in bowls with herb dressing spooned on top or mixed throughout
Common Mistakes
Over-blend to avoid watery texture; pulse until desired consistency
Skip removing pepper seeds to avoid excessive heat and bitterness
Add dressing early to avoid wilting herbs; garnish immediately before serving