I just started cooking in my kitchen again for the first time in 5 weeks, and I am so happy to be back at it. Only, the thing is, things are heating up around here! I mean the 70’s is hot for Seattle you guys!! And I know some of you guys are in sweltering parts of the country and seriously not wanting to turn on a stove or oven. This is for you.

Green Gazpacho from HeatherChristo.com

Green Goddess Gazpacho. Gorgeous, savory, a tad spicy and a show stopping shade of bright green make it really special. Red Gazpacho is not really my thing- I always think it is just like drinking watery salsa- anyone else? But Green Goddess Gazpacho made with Filippo Berio Olive oil is a whole different deal! It’s velvety texture is perfect served cold and I find it perfect for sipping or dunking toasted bread in. Preferably both.

Also. DID I MENTION IT TAKES ONLY 10 MINUTES TO MAKE!!!!

Green Gazpacho from HeatherChristo.com

I was pouring myself bowls all weekend, and I find it’s great as a healthy snack, or works well as a basis for a plant-based meal. The rich olive-oil gives it substance and keeps me full for hours while I am also getting a hit of serious green vegetables.

This would work great for a weeknight meal, you could take it to lunch at work or serve this at a summer dinner party (or in shooter form at a party!)

Green Gazpacho from HeatherChristo.com

To commemorate Filippo Berio’s 150th year making Olive oil they are going on a Nation wide tour honoring their years of commitment to making the worlds best olive oil! Come sample Filippo Berio Olive Oil- they happen to be in Washington State and are hitting up Seattle this week! You can also enter their sweepstakes for a trip where you and a guest could win a culinary journey with an all-expenses paid trip to the Toscana Saporita Cooking School in picturesque Tuscany. Sign me up!!!

Green Goddess Gazpacho from heatherchristo.com

Green Goddess Gazpacho
Author: 
Prep time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 cups loosely packed white bread torn into bite-sized pieces (I used gluten free- vegan baguette)
  • ½ cup Filippo Berio Extra-Virgin Olive Oil
  • ½ cup water
  • 2 tablespoons white balsamic vinegar (or you could use red wine vinegar)
  • 2 cloves garlic
  • 1-2 jalapenos (depending on how spicy they are- mine were not very)
  • 2 large seedless English Cucumbers
  • 2 cups packed spinach leaves
  • kosher salt
  • For Garnish
  • 1 cup seedless cucumber, small diced
  • 1 jalapeno, seeds removed, small diced
  • Filippo Berio Extra-Virgin Olive Oil for drizzling
Instructions
  1. Place the bread chunks in the jar of a blender and add the oil, water and vinegar. Let the bread sit for a few minutes, soaking up all of the liquid. While the bread is soaking, prepare the garlic, jalapenos and cucumbers.
  2. Add the vegetables to the blender and the spinach leaves. Blend the soup on low and then turn to high to make a very smooth soup. Season generously with kosher salt to taste.
  3. Chill the soup at least an hour, but preferably at least 4 hours. Serve the soup chilled with a few tablespoons of diced cucumber and a sprinkle of jalapeno plus a drizzle of olive oil. I like to serve with toasted baguette drizzled with olive oil.

This post is brought to you by Filippo Berio Olive Oil. All content, ideas, and words are my own.

Thank you for supporting the sponsors that allow me to create content like this for HeatherChristo.com!

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I just started cooking in my kitchen again for the first time in 5 weeks, and I am so happy to be back at it. Only, the thing is, things are heating up around here! I mean the 70’s is hot for Seattle you guys!! And I know some of you guys are in sweltering parts of the country and seriously not wanting to turn on a stove or oven. This is for you.

Green Gazpacho from HeatherChristo.com

Green Goddess Gazpacho. Gorgeous, savory, a tad spicy and a show stopping shade of bright green make it really special. Red Gazpacho is not really my thing- I always think it is just like drinking watery salsa- anyone else? But Green Goddess Gazpacho made with Filippo Berio Olive oil is a whole different deal! It’s velvety texture is perfect served cold and I find it perfect for sipping or dunking toasted bread in. Preferably both.

Also. DID I MENTION IT TAKES ONLY 10 MINUTES TO MAKE!!!!

Green Gazpacho from HeatherChristo.com

I was pouring myself bowls all weekend, and I find it’s great as a healthy snack, or works well as a basis for a plant-based meal. The rich olive-oil gives it substance and keeps me full for hours while I am also getting a hit of serious green vegetables.

This would work great for a weeknight meal, you could take it to lunch at work or serve this at a summer dinner party (or in shooter form at a party!)

Green Gazpacho from HeatherChristo.com

To commemorate Filippo Berio’s 150th year making Olive oil they are going on a Nation wide tour honoring their years of commitment to making the worlds best olive oil! Come sample Filippo Berio Olive Oil- they happen to be in Washington State and are hitting up Seattle this week! You can also enter their sweepstakes for a trip where you and a guest could win a culinary journey with an all-expenses paid trip to the Toscana Saporita Cooking School in picturesque Tuscany. Sign me up!!!

Green Goddess Gazpacho from heatherchristo.com

Green Goddess Gazpacho
Author: 
Prep time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 cups loosely packed white bread torn into bite-sized pieces (I used gluten free- vegan baguette)
  • ½ cup Filippo Berio Extra-Virgin Olive Oil
  • ½ cup water
  • 2 tablespoons white balsamic vinegar (or you could use red wine vinegar)
  • 2 cloves garlic
  • 1-2 jalapenos (depending on how spicy they are- mine were not very)
  • 2 large seedless English Cucumbers
  • 2 cups packed spinach leaves
  • kosher salt
  • For Garnish
  • 1 cup seedless cucumber, small diced
  • 1 jalapeno, seeds removed, small diced
  • Filippo Berio Extra-Virgin Olive Oil for drizzling
Instructions
  1. Place the bread chunks in the jar of a blender and add the oil, water and vinegar. Let the bread sit for a few minutes, soaking up all of the liquid. While the bread is soaking, prepare the garlic, jalapenos and cucumbers.
  2. Add the vegetables to the blender and the spinach leaves. Blend the soup on low and then turn to high to make a very smooth soup. Season generously with kosher salt to taste.
  3. Chill the soup at least an hour, but preferably at least 4 hours. Serve the soup chilled with a few tablespoons of diced cucumber and a sprinkle of jalapeno plus a drizzle of olive oil. I like to serve with toasted baguette drizzled with olive oil.

This post is brought to you by Filippo Berio Olive Oil. All content, ideas, and words are my own.

Thank you for supporting the sponsors that allow me to create content like this for HeatherChristo.com!