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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, and an acid like wine vinegar or lemon juice. Cold gazpacho Ranui is more the color green than the typical tomato red, because I used a green heirloom tomato and included arugula. I’m calling it Ranui Gazpacho since every ingredient except the V-8 comes from our Ranui Gardens farm share box. Bring on the seasonal splendor and let nothing go to waste.

Gazpacho Ranui

Green Gazpacho Ranui with Feta Crumbles

There was so little cooking going on at our house last week, we still have a lot of fresh produce leftover from last week’s Ranui box. We have parsley, well preserved in a jar of water, a cucumber, and most of last week’s green onions. I rescued them all from our refrigerator for this soup!

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 wan 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 I like to 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.

Gazpacho Ranui

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
  • 2 or 3 garlic cloves
  • 8 to 16 ounces V-8 or Knudsen Very Veggie juice
  • 2 cucumbers , peeled and seeded
  • 1 or 2 small zucchini
  • 1 green bell pepper or 1 Anaheim chili pepper
  • 2 or 3 ripe tomatoes
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons sherry wine vinegar , red wine vinegar or lemon juice
  • Handful arugula , stems removed and discarded, optional
  • Finely chopped fresh herbs , such as basil, thyme and/or oregano
  • Finely chopped fresh parsley or cilantro
  • ½ cup or so sliced green onions
  • 2 cups cold vegetable broth
  • Real Salt
  • Freshly ground pepper
  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 tomatoes; 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. Serve very cold.
Recipe Notes
Chill the soup quickly over an ice bath refrigerate at least 2 hours.

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