Green Gazpacho

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READY IN: 30mins
Recipe by spatchcock


Ingredients Nutrition


  1. Puree first 8 ingredients in food processor.
  2. Add bread and let stand until soggy, about 2 minutes.
  3. Puree until smooth.
  4. Mix in 1 1/2 cups water.
  5. Transfer gazpacho to large bowl.
  6. Cover and refrigerate at least 2 hours.
  7. (Gazpacho can be made up to 2 days ahead. Keep refrigerated.) Divide gazpacho among 4 bowls.
  8. Place thinly sliced romaine in center of each serving.
  9. Sprinkle lettuce with crabmeat and chives, then drizzle with olive oil.
  10. Serve immediately.

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