Green Gazpacho

Dorothy Curtis


I saw this recipe in a newsletter from Zoup and thought it sounded very good and different. I did a bit of adjusting for our taste. It is good for those hot summer days when you do not want to heat up the kitchen.


☆☆☆☆☆ 0 votes

4 to 6
15 Min
No-Cook or Other


  • 1 qt
    vegetable broth
  • 1
    cucumber- diced
  • 1
    green pepper- diced
  • 1 large
    jalapeno-seeded and diced
  • 3 stalk(s)
    celery- diced
  • 1/2 c
    green onion- diced
  • 1/2 c
    red wine vinegar
  • 1 Tbsp
    green tabasco
  • 1
    lemon-juice and zest
  • 1 Tbsp
    fresh dill-minced
  • 1 Tbsp
  • 1 tsp
  • 1 tsp
    sesame oil or olive oil
  • ·
    salt and pepper to taste

How to Make Green Gazpacho


  1. Mix everything together in a large bowl and adjust any seasoning to your liking. I did add a bit more of the green Tabasco to ours.
  2. Refrigerate for 4 hours before serving.

Printable Recipe Card

About Green Gazpacho

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Latin American

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