Green Tomato Cucumber Gazpacho
This post may contain affiliate links. Please read our disclosure policy.
Did you know that it’s possible to eat a million bowls of green gazpacho without getting tired of it? An exaggeration, sure – but! – There is truly no better meal to eat on a hot summer’s day than this. It’s light, refreshing, and you don’t need to cook it!
This green gazpacho is proof that soup isn’t just for cold weather. Made with ripe green tomatoes, cucumber, herbs, and lime, it’s bright, refreshing, and exactly the kind of thing I crave on a hot summer day.
If you’ve never tried gazpacho before, think of it as a chilled vegetable soup that showcases fresh, seasonal produce. The green tomatoes bring a gentle tang, while cucumber, parsley, lime, and white balsamic vinegar keep the flavors vibrant and lively. Served cold, it’s incredibly refreshing and a wonderful way to start a meal.
I love how simple this recipe is to make. Everything is blended together and chilled until cold, allowing the flavors to meld beautifully. Finished with a drizzle of olive oil, a spoonful of yogurt, or a scattering of herbs and microgreens, it’s a dish that’s every bit as beautiful as it is delicious.
What are green tomatoes?
For this green gazpacho recipe, you will need to source a variety of green tomatoes, such as green zebras. These are different than green tomatoes, which are unripe red tomatoes.
Green tomatoes are ripe, soft, and sweet, with an heirloom appearance. An unripe red tomato, on the other hand, will be firm, uniform in color, and taste quite acidic – you don’t want these. You want the tomatoes to be nice and ripe for this recipe.
If you only have access to ripe red tomatoes, you can certainly substitute them in this gazpacho recipe. Just don’t bank on the soup being green!
Another soup to try when it’s too hot to cook is this delightful watermelon gazpacho!
What to serve with green gazpacho
You can enjoy bowl after bowl of this green gazpacho on its own, or you can serve it alongside some other yummy dishes. Here are some ideas of what to serve with or after your soup:
- Grilled Shrimp Skewers with Roasted Red Pepper Dip
- Roast Beef Sandwich with Spicy Mayo
- Grilled Corn Salad with BBQ Sausage
- Grilled Peach Salad with Curry Pecans
- Southwest Stuffed Sweet Potatoes
Green Tomato Cucumber Gazpacho
Ingredients
- 3 lb green tomatoes (chopped. Do NOT use unripe tomatoes!)
- 1 English cucumber (seeded and chopped)
- 1 medium green pepper (chopped)
- ½ cup white onion (chopped)
- ½ cup parsley (chopped)
- 2 cloves garlic (smashed)
- 1 ½ teaspoons sea salt
- ½ cup vegetable broth
- ½ cup olive oil
- 2-4 tablespoons white balsamic vinegar (or sub sherry vinegar)
- ¼ cup fresh squeezed lime juice (from about 2 limes)
- Olive oil, microgreens, parsley, edible flowers, black pepper, or yogurt (to serve)
Instructions
- In a large bowl, add the tomatoes, cucumber, pepper, onion, parsley, garlic, and salt and mix well. Set the bowl aside on your counter for ½ hour, or up to 4 hours.3 lb green tomatoes, 1 English cucumber, 1 medium green pepper, ½ cup white onion, ½ cup parsley, 2 cloves garlic, 1 ½ teaspoons sea salt
- Add the vegetable broth, olive oil, lime juice, and 2 tablespoons of vinegar to the bowl with the veggies. Working in batches puree the soup until it is smooth. Taste and add more salt and the remaining 2 tablespoons of vinegar, if needed.½ cup vegetable broth, ½ cup olive oil, 2-4 tablespoons white balsamic vinegar, ¼ cup fresh squeezed lime juice
- Either serve the gazpacho immediately with some or all of the garnishes or transfer the soup to large jars and chill it in your fridge for up to 3 days.Olive oil, microgreens, parsley, edible flowers, black pepper, or yogurt
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
More gazpacho recipes
For more inspiration, check out all of our summer recipes!
I recently enjoyed SpicyGreen Tomato Gazpacho at The Blue Apron restaurant in Salem, Virginia. How can I make tHe recipe above spicy.
I would blend some jalapenos into the gazpacho. 🙂