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Green & White Gazpacho

There are thousands of gazpacho recipes out there, variations on the hot weather and summer harvest theme. Because tomatoes are not in the mix, this recipe is untraditional. But it does have a good dose of garlic. This green & white gazpacho is refreshing and unique and most of all delicious!

Now that Ranui Gardens garlic is mature and and has been cured the necessary three to four weeks, we see beautiful garlic in our weekly boxes as often as we see overabundant zucchini.

Hardneck garlic is THE best. We Ranui Gardens CSA members are lucky that Farmer John loves garlic and grows about 10 varietals of hardneck. All varietals have complex flavor,  John says he can taste the difference, but I love them all. Hardneck garlic also fares well in cooler climes, like our mountains.

Early in the season we enjoyed scapes, the edible green stalks shooting out of the middle of hardneck garlic plants.  Cutting off the scape sends more nutrition to the garlic in the ground, though if the scape is not cut, the tip forms bulbils, or flowers, also edible.

This time of year I make gazpacho, a cold soup of Spanish origin, with fresh tomatoes, cucumbers and garlic. This recipe is quite flexible–feel free to add some of that zucchini that keeps showing up this time of year?

Hint: If you hit a clove of garlic with the side of chef’s knife, the skin will loosen and make it easy to peel.

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Green & White Gazpacho
  • 3 cloves garlic , (peeled and crushed)
  • 3 medium cucumbers , peeled, seeded and chopped
  • 1 small green pepper
  • 2 green onions , chopped
  • 2 tbs . chopped fresh basil , cilantro or parsley
  • 2 cups cold vegetable broth
  • 2 cups plain yogurt
  • 2 to 3 tablespoons sherry wine vinegar or fresh-squeezed lemon juice
  • 3 tablespoons extra virgin olive oil
  • Real Salt , as needed
  • Ground white pepper , as needed
  • Cherry tomatoes , red or gold, cut in tiny wedges
  • Fresh basil , cilantro or parsley, chopped, for garnish
  1. Put the garlic, half of the cucumbers, green pepper, green onions, basil and vegetable broth in a blender and puree until smooth. Add the remaining cucumbers and puree.
  2. Transfer to a bowl and whisk in the yogurt, vinegar and olive oil.
  3. Season to taste with salt and white pepper. Chill until cold.
  4. Serve garnished with the tomatoes, green onions, and fresh herbs.

1 comment

  • […] White gazpacho, with a cup or so of plain yogurt stirred in the puree is also a delicious variation.  For contrast, sprinkle diced tomatoes on top of the soup. […] Reply · 27 August, 2014

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