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Green Gazpacho Ranui with Arugula and Zucchini

Gazpacho is a refreshingly cold summery soup to serve on a hot day. Typically, gazpacho is a raw puree of fresh tomatoes, garlic, cucumbers, olive oil, brightened with an acid, like wine vinegar or lemon juice. With arugula and zucchini, this cold gazpacho is more the green than the typical tomato red. I’m calling it Ranui Gazpacho since every ingredient except the V-8 comes from our Ranui Gardens CSA farm share box. 

Gazpacho Ranui with Feta Cheese

Green Gazpacho Ranui with Feta Crumbles

There was so little cooking going on at our house last week, we still had quite a bit of fresh produce leftover from last week’s Ranui CSA box. I rescued parsley, well preserved in a jar of water, a cucumber and a zucchini, and most of last week’s green onions from our refrigerator for this Ranui gazpacho!  Bring on the seasonal splendor and let nothing go to waste.


ingredients for Gazpacho Ranui

Gazpacho Ranui kitchen notes:

  • The name gazpacho is Spanish, from the Andalusia area in the south of Spain.
  • This recipe is not written in stone. Please feel free to change things around, depending on what’s in your larder.
    You may want to substitute lemon juice or Key lime juice for vinegar, add more or less of any vegetables, some in the puree, some neatly diced for texture.
  • To add protein, garnish your version with crumbled feta cheese or hard boiled egg. For crunch, sprinkle toasted croutons on top.
  • For another chilled soup, try creamy vegan vichyssoise with potatoes and leeks.
  • This Green and white gazpacho has plain yogurt stirred into the puree.  The lighter color looks pretty with a sprinkle diced tomatoes on top.

Mixing Gazpacho Ranui in the food processor

Make it a fabulous week–get in the kitchen and cook something seasonal and refreshing, like a cold soup!

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Gazpacho Ranui
Green Gazpacho Ranui with Zucchini
Prep Time
15 mins
Chilling time.
2 hrs
Total Time
15 mins

Green with cucumbers, zucchini, arugula, and fresh herbs, with red V-8 juice and a fresh tomato, this soup keeps well for several days. Serve with or without feta cheese garnish. Makes 6 to 8 servings.

Course: Soup
Cuisine: Vegetarian
Keyword: gazpacho, cucumbers, bell pepper, zucchini
Servings: 7 servings.
  • 2 garlic cloves, minced
  • 8 to 16 ounces V-8 juice
  • 2 cucumbers , peeled and seeded
  • 1 zucchini
  • 1 green bell pepper
  • 2 ripe tomatoes
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons sherry wine vinegar or red wine vinegar, or lemon juice
  • 1 handful arugula , stems removed and discarded, optional
  • 2 tablespoons Finely chopped fresh parsley or cilantro
  • ½ cup sliced green onions
  • 2 cups cold vegetable broth
  • Fine sea salt
  • Freshly ground pepper
  • Feta cheese, optional
  1. With the motor of the food processor running, mince the garlic by dropping it through the feed tube. Process until it is very fine.
  2. Add the V-8 juice. Coarsely chop half of the cucumber, zucchini and bell pepper. Put that into the processor. Finely dice the other half of these vegetables and set aside for garnish.
  3. Coarsely chop the tomato; add them to the processor. Add the arugula, if using. Process until the soup is smooth.

  4. Pour into a bowl and whisk in the oil, vinegar, herbs, green onions and veggie broth. Season to taste with salt and pepper.
  5. Stir in the finely diced cucumber, zucchini, and pepper. Serve very cold. If you wish, finish with feta cheese.

Recipe Notes
  • Chill the soup quickly over an ice bath refrigerate at least 2 hours.
  • You can substitute 1 mild poblano or Anaheim chile for the bell pepper.
  • Add basil, thyme, or oregano, if you wish.

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