This delicious Pioneer Woman Green Gazpacho is a refreshing, creamy, and nutritious cold soup that’s perfect for hot days. Made with fresh cucumbers, tomatillos, and herbs, it’s a simple blend-and-serve recipe. You can easily adjust the texture and swap ingredients based on what you have. Top with crème fraîche for an extra creamy touch!
Ingredients Needed
- 2 tbsp champagne vinegar
- Juice of 1 lime
- 1/2 cup crème fraîche (plus more for topping)
- 1/2 cup + 2 tbsp olive oil
- 1/2 tsp fine sea salt
- 2 cups cubed sourdough baguette (about 1/4 of a baguette)
- 2 Persian cucumbers or 1 hothouse cucumber, chopped
- 1/2 green bell pepper, chopped
- 4 tomatillos, husked and quartered
- 3 scallions, sliced
- 1 garlic clove, chopped
- 1/2 cup chopped fresh Italian parsley (packed)
- 1/2 cup chopped fresh cilantro (packed)
- 2 tbsp radish flowers, chive flowers, or arugula flowers (optional)
- 1–1.5 cups cold water (for blending and adjusting consistency)
How To Make Green Gazpacho
- Make the Dressing: In a large bowl, whisk together champagne vinegar, lime juice, crème fraîche, olive oil, and salt.
- Soak the Ingredients: Add the cubed bread, cucumbers, bell pepper, tomatillos, scallions, garlic, parsley, and cilantro to the bowl. Toss until everything is well coated. Cover and refrigerate for at least 4 hours or overnight.
- Blend the Gazpacho: Add 1 cup of cold water to a blender, then add all the soaked ingredients. Blend on low for 1 minute, pressing down as needed. Increase to high speed and blend for another minute until smooth. Taste and adjust salt if needed.
- Adjust the Consistency: Transfer the blended soup to a bowl and stir in 1/4 to 1/2 cup of cold water until it reaches a heavy cream-like consistency.
- Serve: Divide into bowls, top with a dollop of crème fraîche, and garnish with edible flowers if desired. Serve chilled and enjoy!
Recipe Tips
- Use Stale Bread: Slightly stale bread absorbs the flavors better and gives the gazpacho a smoother texture. Fresh bread might make it too mushy.
- Chill for Longer Flavor: Letting the ingredients marinate overnight deepens the flavors and makes the soup more refreshing. If possible, don’t skip this step!
- Adjust the Consistency Carefully: When adding water to adjust the thickness, do it gradually. It’s easier to thin it out than to make it thicker again.
- Blend in Batches: If your blender is small, blend in batches to ensure everything is smooth and evenly mixed. Overfilling can leave chunks behind.
- Season to Taste: Taste the soup after blending and adjust the salt or lime juice. This little tweak can elevate the flavors significantly.
How To Store Leftovers
Transfer leftovers green gazpacho to an airtight container. Store it in the fridge for up to 3 days. Stir well before serving, as the ingredients may separate.
Nutrition Fact
Serving Size: 1 cup (approximately 227 grams)
- Calories: 97
- Total Fat: 4 g
- Saturated Fat: 1 g
- Cholesterol: 0 mg
- Sodium: 670 mg
- Potassium: 508 mg
- Total Carbohydrate: 10 g
- Dietary Fiber: 2.7 g
- Sugars: 6.1 g
- Protein: 2 gr
More Pioneer Woman Recipes:
Pioneer Woman Green Gazpacho
Description
This delicious Pioneer Woman Green Gazpacho is a refreshing, creamy, and nutritious cold soup that’s perfect for hot days. Made with fresh cucumbers, tomatillos, and herbs, it’s a simple blend-and-serve recipe. You can easily adjust the texture and swap ingredients based on what you have. Top with crème fraîche for an extra creamy touch!
Ingredients
Instructions
- Make the Dressing: In a large bowl, whisk together champagne vinegar, lime juice, crème fraîche, olive oil, and salt.
- Soak the Ingredients: Add the cubed bread, cucumbers, bell pepper, tomatillos, scallions, garlic, parsley, and cilantro to the bowl. Toss until everything is well coated. Cover and refrigerate for at least 4 hours or overnight.
- Blend the Gazpacho: Add 1 cup of cold water to a blender, then add all the soaked ingredients. Blend on low for 1 minute, pressing down as needed. Increase to high speed and blend for another minute until smooth. Taste and adjust salt if needed.
- Adjust the Consistency: Transfer the blended soup to a bowl and stir in 1/4 to 1/2 cup of cold water until it reaches a heavy cream-like consistency.
- Serve: Divide into bowls, top with a dollop of crème fraîche, and garnish with edible flowers if desired. Serve chilled and enjoy!
Notes
- Use Stale Bread: Slightly stale bread absorbs the flavors better and gives the gazpacho a smoother texture. Fresh bread might make it too mushy.
- Chill for Longer Flavor: Letting the ingredients marinate overnight deepens the flavors and makes the soup more refreshing. If possible, don’t skip this step!
- Adjust the Consistency Carefully: When adding water to adjust the thickness, do it gradually. It’s easier to thin it out than to make it thicker again.
- Blend in Batches: If your blender is small, blend in batches to ensure everything is smooth and evenly mixed. Overfilling can leave chunks behind.
- Season to Taste: Taste the soup after blending and adjust the salt or lime juice. This little tweak can elevate the flavors significantly.
Pioneer Woman Green Gazpacho