On se met au vert – Gazpacho vert

Since spring is officially here, my mood is officially looking for some light and fresh recipes, and what’s fresher than gazpacho? Cold soups are always wonderful for hot days, and nutritious too. I wanted to keep some of the flavors of a traditional gazpacho with peppers, cucumbers and garlic but give it a vibrant green color, so I added arugula, green peppers and basil…and some creaminess by adding Greek yogurt. I really loved this gazpacho and will make it again when I have guests.

This gazpacho has no tomato, unlike the traditional Gazpacho “Andalou”, but it seems like there are so many different variations of this cold soup throughout Spain, that there is not one traditional recipe that is known to be the “right” one. So please play with it, you will not offend anyone. I still think that cuisine needs to evolve throughout times, and change to represent our modern lifestyle and current nutritional needs.

If you are interested in other gazpacho recipes, here is a watermelon gazpacho with goat cheese and a strawberry gazpacho, that are getting more popular in restaurants in France.

Ingredients for 2

  • 1 green bell pepper
  • 1/2 English cucumber, peeled and seedless
  • 1/4 yellow onion, diced
  • 1 cup arugula
  • 1/2 cup basil leaves
  • 3 garlic cloves
  • 2 sticks celery, cut in pieces
  • 2 slices white bread without crust, cut in pieces
  • chili powder (to taste)
  • sherry vinegar
  • olive oil
  • 3/4 cups water or more
  • 3 tbs Greek yogurt
  • a few drops of lemon oil
  • salt and pepper


Place all the ingredients in a large container, except for the yogurt and lemon oil. Let marinate for at least one hour in the refrigerator. Mix all ingredients in a blender to obtain a smooth texture. You might want to adjust the water quantity to liquefy the consistency.

Add the yogurt and mix a little longer. Drizzle with lemon oil and decorate with small diced bell pepper and paprika.