Gazpacho Verde

Gazpacho Verde ~ this healthy chilled soup is made with vibrant green heirloom tomatoes for a delicious variation on the Spanish classic.

The availability of multicolored heirloom tomatoes inspired me to create this version of green gazpacho, and I think it’s a winner. You might have seen it made with tomatillos, spinach, or even arugula, but I like the classic flavor of tomatoes best.

Note that these are not unripe green tomatoes, but a variety of tomato that happens to be green ~ there’s a big difference! There are several varieties of ‘ripe when green’ tomatoes, including Aunt Ruby’s Green, and Green Zebra. Like any other tomato, you’ll know it’s ripe when it feels soft to the touch. Be gentle, though, heirloom tomatoes are delicate and bruise easily!

I kept all the add-ins in this soup in the same color family to insure a vibrant result. I think it’s gorgeous, and it has wonderful flavor.

One of my ‘green’ tomatoes turned out to be garnet colored inside, and I didn’t want to ruin the bright green of my gazpacho, so I chopped it up and used it as a garnish.


Also try ~

3.67 from 3 votes

Gazpacho Verde

Author Sue Moran


  • 1 jalapeno pepper rough chopped
  • 3 cloves garlic peeled and smashed
  • 1 bunch 7 or 8 green onions, sliced in large pieces
  • 1 green bell pepper seeded and cut in large chunks
  • 1 English cucumber cut in large chunks. Do not peel.
  • 3 medium to large green or greenish heirloom tomatoes rough chopped
  • bunch of cilantro to taste
  • Juice and zest of 1 lime
  • 2 Tbsp sherry vinegar
  • 2 Tbsp extra virgin olive oil
  • salt
  • fresh cracked pepper
  • yogurt or sour cream for serving


  • All the ingredients except the yogurt get pureed or finely chopped in either a food processor or a blender. Do it in stages, and you can vary the texture of the ingredients. Or you can go for a uniform puree. It doesn't really matter how you go about it, as long as you get everything pureed by the end.
  • I rough chopped the jalapeno, seeds and all, along with the garlic and green onions for my first round. Process until it has the texture you like. Put it aside in a bowl while you work with the rest of the ingredients.
  • I do the next couple of batches as a combination of the cukes, tomatoes, peppers and cilantro. The tomatoes add the liquid which helps the processing along. Scrape down the sides of your processor or blender as you go to get a uniform result.
  • Mix all the batches together in a bowl, and blend in the oil and vinegar, salt, pepper, lime zest and juice. Be sure to taste as you go.
  • Refrigerate the gazpacho for at least a couple of hours to allow it to get really cold. The flavor will get better as it sits, too.
  • Serve with some yogurt or sour cream and drizzle with a little more olive oil.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

  • The English cucumber is the kind that isn’t waxed and has a thin skin; they come shrink wrapped in plastic. It adds good color and texture to the gazpacho so it’s worth tracking down.
  • You could thin out the gazpacho with a shot of vodka or tequila and serve it as a drink. Add a wedge of lime and a celery swizzle stick.

Don’t forget to pin this Gazpacho Verde!

Gazpacho Verde ~ this healthy chilled soup is made with vibrant green heirloom tomatoes for a delicious variation on the Spanish classic. #soup #chilledsoup #spanish #tomatosoup #greentomatoes #healthy #easy #coldsoup #glutenfree #weightwatchers #lowcalorie



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  • Reply
    May 12, 2012 at 3:11 am

    This green gazpacho sounds fantastic – I’ve only made gazpacho with red tomatoes, so I’m curious how this compares.

  • Reply
    Mireya @myhealthyeatinghabits
    May 11, 2012 at 6:56 pm

    This soup sounds like such a good cleanser! And tasty too.

  • Reply
    SavoringTime in the Kitchen
    May 7, 2012 at 3:45 pm

    I was just reading about your move and long drive! Catching up on what you’ve been cooking along the way 🙂 Hope you’re settling in nicely. This gazpacho looks delicious for summer (or warm LA nights).

  • Reply
    Hungry Dog
    May 7, 2012 at 2:16 pm

    Such a good idea. Gazpacho is pretty and fresh, perfect as the weather gets warmer.

  • Reply
    Tricia @ saving room for dessert
    May 7, 2012 at 1:58 pm

    I’ve always loved gazpacho but this looks prettier than any I’ve had! So healthy too. I just love tomatoes.

  • Reply
    May 7, 2012 at 1:16 pm

    This is gorgeous! What a pretty color. I love the bright red tomatoes as garnish as well. Have a GREAT week, Sue!

  • Reply
    From Beyond My Kitchen Window
    May 7, 2012 at 10:43 am

    I always make Ina’s gazpacho, but this green version is so different and pretty. I have to try it! Oh, I made the marinated goat cheese, what a wonderful recipe!!

  • Reply
    May 6, 2012 at 9:59 pm

    I’ve recently developed a love of green soups. I have a green, winter soup that I make every week and now you have given me a spring/summer one to keep around! Delicious!

  • Reply
    Ocean Breezes and Country Sneezes
    May 6, 2012 at 8:50 pm

    Ohh, I like the idea of green gazpacho, and how you’ve finished it off with the red tomatoes! It looks delicious!

  • Reply
    May 6, 2012 at 8:13 pm

    You know I don’t think I’ve every had Gazpacho, never mind your a green one. It looks wonderful though, such a vibrant colour and fresh flavours. Love the idea of turning it into a pre-dinner cocktail.

  • Reply
    May 6, 2012 at 6:06 pm

    Gazpacho reminds me of all of our family holidays in Spain, I don’t think I’ve had it since I was 15.

  • Reply
    May 6, 2012 at 10:19 am

    This sounds really good! What a great way to enjoy summery freshness!

  • Reply
    May 6, 2012 at 4:16 pm

    Yummy! The black tomato you have cut up is one of my favourites.

  • Reply
    May 6, 2012 at 1:26 pm

    I have some serious tomato envy! Happy cinco de mayo (belated) 😉 Hope you are getting on well in your new surroundings! 🙂

  • Reply
    May 6, 2012 at 3:23 am

    Stunning! I can’t wait until the actual tomatoes are back at the farmer’s market–this looks like a perfect use for them!

  • Reply
    Sarah Toasty
    May 5, 2012 at 8:05 pm

    obsessed with gazpacho, especially with the farmers markets starting to open up . . . inspired tip for a green bloody, LOVE it lol

  • Reply
    Rebecca Subbiah
    May 6, 2012 at 2:34 am

    wow this looks and sounds amazing love the idea of adding greens so healthy

  • Reply
    May 6, 2012 at 2:22 am

    Now THOSE BEAUTIES are a definite plus to moving to California. Stunning! And I “almost” hate to admit that gazpacho is just salsa to me. I have to have some chips nearby… 😉

  • Reply
    May 6, 2012 at 12:53 am

    Sue, your photos are extraordinary. That green is stunning.I really have to try this. I hope all is going well.Blessings…Mary

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