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    You are in: Home / Recipes / Green Gazpacho (Spain) Recipe
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    Green Gazpacho (Spain)

    Green Gazpacho (Spain). Photo by Lalaloula

    1/1 Photo of Green Gazpacho (Spain)

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Sydney Mike's Note:

    This variation of traditional gazpacho is said to have origins in Andalucia, & the recipe itself was found on the internet & posted here for the Zaar World Tour 5.

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    Units: US | Metric


    1. 1
      In a blender, combine lettuce, spinach, scallions, cucumber & parsley, processing until the mixture forms a puree.
    2. 2
      Gradually add the broth, 1/2 cup of sour cream, mayo, mint, salt & pepper, processing the mixture until it has an even consistency, then refrigerate until ready to serve.
    3. 3
      Serve in chilled bowls with a dollop of sour cream in the middle of each.

    Ratings & Reviews:

    • on May 30, 2010


      This is really good. I even made it without vegetable broth as I didn't realise it was in the ingredients list when I tagged this recipe so I added some chopped shallot for added flavour. I used baby romaine leaves in mainly green with some red leaves & baby spinach leaves as that is what I had on hand. I used English cucumber but did not peel it, flat leaf parsley and Blakan (thick) yogurt for the sour cream to be corn free! I used Hellman's olive oil mayonnaise to be soy free and fresh mint leaves from the garden, sea salt and freshly ground black pepper to taste as I didn't have white pepper. I found I had to add the broth/liquid to get the vegetables to puree in my blender right away. I served this with a dollop of Balkan (thick) yogurt as a nice light summer meal! Made for Veggie Swap 23.

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    • on June 16, 2009


      Syd, this is a VERY REFRESHING AND TASTY soup, that both my sis and me very much enjoyed for a light lunch today. It would also be perfect for a potluck in the middle of a hot summer. :) It has a very balanced, delicate flavour with just a hint of spice from the white pepper (I used 1ts) and all the ingredients blend very well. Instead of spring onions I chopped up a normal onion, which I had on hand and in place of the mayonnaise I used yoghurt since I was in the midst of making this as I discovered I had no mayo left. Other than that stuck to the recipe and it turned out very yummy! Since I dont have a blender I used my hand held one, which worked just fine, but left me with a less smooth texture (which I enjoyed, though) and green stains on my shirt. ;) Thanks so much for sharing this winner with us, Syd! Ill surely make it again! Made and reviewed for Everyday is a Holiday Tag Game June 09.

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    Nutritional Facts for Green Gazpacho (Spain)

    Serving Size: 1 (155 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 183.3
    Calories from Fat 137
    Total Fat 15.2 g
    Saturated Fat 5.6 g
    Cholesterol 21.2 mg
    Sodium 434.5 mg
    Total Carbohydrate 11.0 g
    Dietary Fiber 1.0 g
    Sugars 2.9 g
    Protein 2.4 g

    The following items or measurements are not included:

    vegetable broth

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