Our refreshing and savoury green gazpacho soup is full of zingy and flavoursome ingredients like peppers, cucumber, avocado, green chilli and lime. If you've never tried a traditional gazpacho soup before then this is a great version to try.
Gazpacho soup is widely eaten in Spain and Portugal and the original recipe uses tomatoes, cucumber, olive oil and bread (kind of like a fresh, Mediterranean salad, whizzed up into a soup). Don't let this put you off though as it's incredibly smooth and full of fresh summer flavours and when seasoned well it is such a great entrée before fresh seafood or grilled meats.
If you're veggie, you can leave the prawn garnish out or swap it for a caper berry or crispy herbed croutons.
large cooked and peeled prawns, we used M&S Collection Extra Large Black Tiger Prawns
Directions
Step 1For the gazpacho, put all the ingredients and some seasoning into a blender and whizz until smooth. Check seasoning. Pour into a jug, cover and chill for at least 1hr (up to 24hr).
Step 2To serve, divide gazpacho between 10 shot glasses. Drizzle a little extra virgin olive oil into each glass and garnish with chopped chives and a prawn. Serve.
GET AHEAD
Make gazpacho up to a day ahead. Chill. Complete recipe to serve.
Per serving:
Calories: 66
Protein: 3g
Fat: 5g
Saturates: 1g
Carbs: 1g
Total sugars: 1g
Fibre: 1g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
