Green Gazpacho

This colorful variation on the traditional red gazpacho hails from Huelva and the Sierra Morena in Andalucia.

Unlike the classic gazpacho recipes, this soup relies on spinach, lettuce, parsley, and mint for its freshness and texture. Although it is quite different from its more traditional gazpacho cousins, this version is every bit as refreshing.

• Serves: 4 to 6
• Preparation time: 15 min. plus chilling time
• Difficulty: easy

Ingredients

• 2 cups (4 oz) lettuce leaves, chopped
• 2 cups (4 oz) spinach
• 3 scallions, diced
• 1 medium cucumber, peeled and diced
• 1 tablespoon chopped parsley
• 1/2 cup (4 fl. oz) sour cream, plus extra to garnish (optional)
• 1/2 cup (4 fl. oz) mayonnaise
• 2 cups (16 fl. oz) chicken broth
• 1 teaspoon chopped fresh mint leaves
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper

Preparation

In a blender, combine the lettuce, spinach, scallions, cucumber, and parsley until the mixture forms a pureé.

Gradually add in the chicken broth, sour cream, mayonnaise, mint, white pepper, and salt. Pureé the mixture until it reaches an even consistency.

Refrigerate the soup until you are ready to serve.

Serve the soup chilled in individual bowls, with a spoonful of sour cream over each serving, if desired.

See also...

Traditional Gazpacho. This is the most traditional and basic gazpacho recipe. If you've never tried gazpacho before, you should start by this one to appreciate the subtle differences amongst the different recipes we offer.

View of Sevilla, capital of Andalusia

Andalusia recipes:  The Romans taught the Andalusians how to cultivate wheat and vines and used the fish from the seas to produce the best "garum" in the empire. The Arabs taught the Andalusians how to grow fruit and vegetables. They used irrigation systems and improved the cultivation of olive trees and the production of oil. Furthermore, the Greeks, Phoenicians, Carthaginians and Visigoths left their mark on the art, science, culture and gastronomy of Andalusia.