Sippin’ Green Gazpacho
A refreshing cold soup made with crisp English cucumbers, peppery arugula, and fresh herbs, blended with olive oil and vinegar for a smooth, creamy consistency. Perfect for hot summer days.
Ingredients
- •2 pounds English hothouse cucumbers (about 2 large), chopped
- •2 cloves garlic cloves, smashed
- •2 cups coarsely chopped arugula
- •2 cups coarsely chopped mixed tender herbs (such as basil, parsley, cilantro, and/or mint)
- •3 tablespoons sherry vinegar or red wine vinegar
- •1 teaspoon Kosher salt
- •¾ cup olive oil
Cooking Instructions
- 1.
Purée cucumbers, garlic, and 1/2 cup water in a blender until smooth. Add arugula, herbs, vinegar, and a large pinch of salt and purée, stopping to scrape down the sides of the blender as needed, until very smooth. With the motor running, slowly stream in oil; blend until emulsified. (The mixture will turn pale green and look creamy, almost like a salad dressing; add more oil and/or water if needed.) Taste gazpacho and season with more salt and vinegar as desired-you want it to be borderline too salty and acidic at room temperature. Transfer gazpacho to an airtight container; cover and chill until very cold, 4-12 hours.
20 min
- 2.
Taste gazpacho and adjust with a little more salt and/or vinegar as needed just before pouring into chilled glasses.
5 min
