While many think of gazpacho as a spicy tomato-based soup, there are many variations to be found in Spain, its origin country, and this is one of them. Inspired by summer’s bountiful harvest, this tomatoless soup combines a plethora of healthy green veggies. Serve it cold in shot glasses or in a small mug for a festive presentation.
2 cucumbers, seeded and cut into large chunks (about 3 cups)
1 small zucchini, cut into large chunks (about 1 heaping cup)
1 cup shelled peas, blanched
1/2 small yellow onion, coarsely chopped (about 3/4cup)
1 green bell pepper, seeds removed, cut into quarters
3 tablespoons freshly squeezed lemon juice
1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
1 teaspoon organic cane sugar
1 teaspoon kosher salt
1 garlic clove
1/4 teaspoon ground coriander
1 teaspoon ground cumin
Pinch of freshly ground white pepper
1–2 cups springwater or filtered tap water
Plain Greek yogurt and freshly cut chives, for garnish
Place all the ingredients (except the yogurt and chives) in the blender in the order listed. Process on low for 20 seconds, then turn to high and run on high until velvety smooth. Chill for at least 2 hours and serve with a small dollop of plain Greek yogurt and freshly cut chives.
An avid events planner and journalist for almost two decades, Rebecca Miller Ffrench has been producing events and kids’ parties since 1997. An expert on celebrating, Rebecca has hosted two-person fêtes and planned thousand-person events. Her work has appeared in numerous national publications including Cookie Magazine, Better Homes & Gardens, Real Simple Family, and Martha Stewart Weddings. Rebecca’s writing focuses on food, family and home, entertaining, and travel. Visit her website here.