Gazpacho Verde
A vibrant, chilled green soup blending creamy celery, fresh cucumbers, bell peppers, and olives, perfect for hot days and suited for a refreshing appetizer or light meal.
Ingredients
Instructions
- Combine the condensed cream of celery soup, milk, peeled cucumbers, chopped green bell pepper, and sliced pimento stuffed olives in a blender.
- Blend for 2 minutes until smooth.
- Add lemon juice and sour cream to the blender.
- Blend until the mixture is smooth and creamy.
- Chill the gazpacho verde in the refrigerator for at least 4 hours before serving.
Tips & Substitutions
For a lighter variation, consider substituting Greek yogurt for sour cream. If you prefer a spicier kick, add more Tabasco to taste. Fresh herbs like dill or cilantro can enhance the flavor profile. Make sure to peel the cucumbers thoroughly, as the skin can add bitterness. Enjoy this gazpacho verde as part of a refreshing meal or in a bowl alongside Vegetable Patties for a hearty lunch.
Serving Suggestions
Serve the gazpacho verde in chilled bowls for an extra refreshing experience. Garnish with diced cucumbers or a drizzle of olive oil. It pairs beautifully with crusty bread or as a side to Mediterranean recipes. Consider serving it along with a light salad or alongside Sandwich Dressing for an interesting contrast in flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld and improve after a day. For reheating, gently warm on the stove over low heat, as high temperatures can alter the texture. This dish is best enjoyed chilled, so consider serving it cold again after reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Gazpacho Verde contains roughly 231 calories, with 7g protein, 38g carbohydrates, and 6g fat. It is a good source of vitamin C (18% of the Daily Value), protein (14% of the Daily Value), and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 728mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this gazpacho ahead of time?
Absolutely! Gazpacho verde benefits from being made a day in advance. Chilling allows the flavors to develop and intensify. Just ensure you keep it stored in an airtight container in the refrigerator until ready to serve. Stir gently before serving to redistribute the ingredients.
What can I use instead of cream of celery soup?
If you don't have cream of celery soup, you can substitute it with a homemade mixture. Blend 1 cup of celery, 1 cup of vegetable broth, and 1 cup of cream or a non-dairy alternative until smooth. This will provide a similar flavor profile while allowing you to control the ingredients.
Is there a way to make this dish vegan?
Yes, you can easily make this gazpacho verde vegan by substituting the cream of celery soup with a vegan version or a cashew cream blend. Replace the sour cream with a plant-based yogurt. This way, you can still enjoy a creamy texture while adhering to vegan dietary preferences.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).