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Gazpacho smoothie recipe

Gazpacho smoothie recipe

  • Recipes
  • Dish type
  • Soup
  • Chilled soup
  • Gazpacho

A really refreshing cold starter for a hot summer evening. You can also add a short stick of celery to crunch on.

8 people made this

IngredientsServes: 4

  • 250g ripe tomatoes, peeled, deseeded and chopped
  • 5cm piece of cucumber, peeled and roughly chopped
  • 1 celery stalk, roughly chopped
  • 2 spring onions, roughly chopped
  • 1 garlic clove
  • 200g tomato passata
  • 2 teaspoon balsamic vinegar
  • 250ml water

MethodPrep:15min ›Extra time:1hr chilling › Ready in:1hr15min

  1. Place all the ingredients in a food processor. Blend until you have a smooth puree. Chill until cold, about an hour.
  2. Divide the mixture between 4 short tumblers, garnish with diced tomatoes, chopped spring onions and a stick of celery.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

This was OK, probably not something that I would make again, but I liked its fresh flavor. I did end up adjusting the seasonings to suit my taste (and added a shot of hot sauce). Do let it chill, as the flavors will improve.-10 Feb 2015

José Andrés Says This Recipe Is the One of the Reasons He Married His Wife

Like Ina Garten or a fine wine, José Andrés gets better with age. We&aposve been fans of the chef, restaurateur and philanthropist for years, and were delighted to include him on our first-ever list of American Food Heroes back in 2017.

Since then, Andrés has been charting new territory and feeding hungry communities—often amidst disaster recovery𠅊ll over the world with his non-profit World Central Kitchen (WCK). (Get this: WCK has shared more than 50 million fresh meals since it was created in 2010!)

Most recently, he&aposs been helping feed people during the coronavirus pandemic, advocating for restaurant relief and flipping his restaurants into community kitchens to keep his staff employed and nearby populations fed. And somehow, between all of his globe-trotting and coordinating massive relief efforts, the Spanish-born celebrity chef found time to make an appearance on Michelle Obama&aposs new Netflix kids cooking show, Waffles + Mochi.

To promote the series, demonstrate the recipe he taught Waffles and Mochi and catch up with his pals at TODAY, Andrés carved out time to make an appearance on the morning show earlier this week.

Turns out, said recipe starts with the same base as the Gazpacho he shared with EatingWell back in 2017. (BTW, reader Joyce says it&aposs, "so easy and refreshing, especially in the summer with homegrown tomatoes. This is my go-to gazpacho recipe!")

So it&aposs clear Andrés really adores this recipe. He reveals a heartwarming reason why in the introduction for the how-to for his Gazpacho al Estilo de Patricia (Patricia&aposs Gazpacho) recipe on TODAY.

"My wife, Patricia, is from Andaluc໚, a region known for sherry and hams. But not many people know that Andaluc໚ is the cold-soup capital of the world, thanks to gazpacho," he says. "Every summer, when you open the refrigerator in my house, you&aposll see a big glass pitcher right in the middle with this rich, creamy red liquid inside. My wife doesn&apost like to cook, but one thing she cooks like the gods is gazpacho. This is her recipe. It&aposs also one of the reasons I married her."

Jam-packed full of vegetables and healthy fats from one of Andrés&apos signature ingredients—Spanish extra virgin olive oil (buy it: José Andrés Foods Arbequina Extra Virgin Olive Oil $34.95 for 16.9 ounces on Amazon)—this dish likely came in clutch for the chef during his recent wellness mission. (And busy days, no doubt!)

"A year and 6 months ago, I was 293 pounds," Andrés confides to the TODAY hosts during the segment. "Today, I am 220. It&aposs not yet to be celebrating [sic]—I need to lose a little bit more𠅋ut I feel good."

"Everybody loves salad," Andrés says, so why not whip up a drinkable version? "Who doesn&apost like to drink something delicious? Gazpacho is a celebration."

Compared to the previous rendition of the Spanish gazpacho our editors know and love, Andrés makes the 2021 version even more of a celebration with a chic, yet simple serving idea: add the garnish first! Load up each bowl with the bonus ingredients, including croutons, sliced and chopped tomatoes, cucumber cubes and onion segments. Drizzle with EVOO, sherry vinegar, then pour the chilled blender contents on top of the condiments.

What is gazpacho?

Green gazpacho is a classic Spanish chilled soup that is as refreshing on a hot day as it is as invigorating as a quick shot or zingy starter as anticipation for an amazing meal. It is very similar to its tomato counterpart which uses tomatoes, cucumber and bread blended and spiked with vinegar and garlic but just greener (and very antioxidant too).

The greenness comes from the cucumber with added spinach and green peppers rather than red pepper in the more well-known version. Many recipes use avocado but the texture created with just a handful of vegetables with some stale bread and a few choice fresh herbs is just so refreshing.

Historians have said that this version of the soup is older than the tomato gazpacho which was said to have been introduced somewhere in the 1800’s. The soup, which arrived in Spain with the Romans, started life as stale bread rejuvenated with water, olive oil, vinegar and garlic. Not too dissimilar really to the flavour we end up with today.

Gazpacho Smoothie with Wild Garlic

Gazpacho Smoothie with Wild Garlic is a refreshing drink or light meal with lots of raw blended vegetables. Perfect on a hot day, you can substitute a small clove of garlic and greens such as spinach when wild garlic isn’t in season.

If you want to be pedantic, you could say that my Gazpacho Smoothie isn’t gazpacho at all. And you’d be right.

The traditional Andalusian gazpacho of southern Spain, now familiar everywhere, would normally include stale bread alongside the vegetables, olive oil and vinegar. It’s also normally eaten as a soup and might be topped with garnishes liked chopped hard-boiled egg, ham or diced cucumber and tomatoes.

But having foraged some wild garlic, and wanting something quick but nutritious on an unseasonably warm spring day, I decided to create my Gazpacho Smoothie with Wild Garlic.


To make the Gazpacho Smoothie, I simply whizz together chopped cucumber, tomatoes, red pepper, red onion and a handful of the wild garlic leaves.

Tip: if you don’t have wild garlic, substitute a small clove of chopped garlic plus a handful of leaves such as spinach or lettuce.

Also in the blender goes a little salt and pepper, a few chilli flakes plus red wine vinegar and olive oil.

To thicken and make it extra cooling, I add a couple of handfuls of ice cubes too.

I suggest that initially you blend the ingredients until just combined. Then have a taste to check the seasoning and add more salt, pepper or vinegar if needed. When the balance is just right, blend again to a smoothie consistency.

And that’s it! Pop a crunchy celery stick in each glass and enjoy: preferably somewhere sunny and with your feet up.

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  • #Gazpacho#
  • Extra virgin olive oil - 4 tablespoons.
  • White pepper - to taste.
  • Salt - to taste.
  • Sherry vinegar - 2 tablespoons.
  • Green pepper - 1/2 (Seeds and stalks must be removed and chopped)
  • Red pepper - 1/2 (Seeds and stalks must be removed and chopped)
  • Small red onion - 1 no. (It has to be peeled and chopped)
  • Cucumber - 1/2. (It should be peeled and chopped).
  • Garlic cloves - 2 nos. (They must be peeled and crushed).
  • Spring onions - 4 nos. (They should be trimmed and sliced)
  • Pins passata - 1 liter.
  • #Serving#
  • Lightly toasted croutons - small bag. (Optional)
  • Small basil leaves - handful. (They should be finely shredded)
  • Quails eggs - 8 to 10. (Optional)

Chilled Gazpacho soup

This is a refreshing, zingy soup perfect for lazy summer days and nights and just look at the healthy ingredients that make this classic staple. Tomatoes and red peppers, packed with lycopene, which is an anti-cancer and anti-inflammatory agent which also activates thermogenesis and increases our metabolism without raising our heart rate or blood pressure. Basically this means it helps us lose weight. Also, red wine vinegar (acetic acid) suppresses body fat accumulation. On top of that, garlic is also a strong anti-inflammatory ingredient and may reduce the risk of common brain diseases. Let’s face it, I think this gives us a pretty good reason to eat this don’t you think?

Oh, and one more thing….if this soup was designed in a hot Mediterranean climate would it make sense that some of these ingredients would have been sun-blushed? Especially when no fridges were available. The reason this is so important is that this is the very process that concentrates the vitamin c, beta-carotene and lycopene making it even healthier. It would seem to make sense as when you slow roast or sundry fruit and vegetables the flavours intensify and this is exactly why we use slow-roasted vegetables in our Gazpacho soup recipe to make it so tasty and so healthy. Just have a little patience.

It’s perfect to make this soup on a Sunday, chilled and ready to take to work on Monday.

Have you made this recipe?

We’d love to see your food creations! Please leave a comment below, share or tag using @anticancerkitchen on Instagram and hashtag it #anticancerkitchen.

More anti-cancer soup recipes

Vegetable juice savory smoothie (V8/gazpacho inspired)

I want to start with this one since tomato season is running out, and this recipe really stands on the shoulders of good tomatoes. This combination is inspired by V8 and gazpacho, though it ends up as its own thing.

6 oz water
1 large tomato
½ cucumber
2 pieces celery
2 carrots
handful of baby spinach
lemon juice from 1 lemon (or balsamic vinegar)
6 ice cubes

optional (included in this recipe):

1/2 tbsp nutritional yeast
salt to taste

Yield: 2 medium servings or 1 large one.

If you’re using medium or small tomatoes you’ll want to add more than one. Making this in a Vitamix is very straightforward just wash the vegetables, throw them in the pitcher (after washing), turn blender on low, and then turn it up to high for about 30 seconds. You may need to use the tamper to get it circulating at the beginning.

Other possibilities to add include olive oil, Tabasco, or herbs like basil. If you want it to look more like V8 you could leave out the spinach and add another tomato. In future posts I plan to detail some of these ingredients, and as I do I will add links from this post.

Updates: Additional things you can add to change this up include avocado, beets, cilantro, sun-dried tomatoes, and mustard. Or just go for a super-simple traditional tomato gazpacho.

Creamy Tomato Gazpacho With Crunchy Pecorino

At lunchtime on a steamy day, I got the unlikely idea to cross a smoothie with gazpacho. Given my languid state, I had wanted something icy and filling, but not too taxing to prepare.

That’s when the idea to merge a gazpacho and a smoothie crept into my head. I’d swap tomatoes for the usual berries add garlic, oil, vinegar and salt to punch up the flavor and keep the yogurt for heft.

As the blender whirled, my stomach growled, and I nibbled on pieces of crunchy cheese cracker I had left over from a recent salad. Instead of croutons, I like to fry grated cheese until crisp, then crumble it over greens. For this batch, I had used pecorino, which seemed like a natural complement to the sheep’s-milk yogurt. So I saved some for garnish.

11 Gazpacho Recipes for When It’s Way Too Hot to Cook

When the weather dares to hit the triple digits, it’s impossible to justify turning on the oven (or even the grill). Luckily, there is one incredibly easy-to-make dish with endless variations that has no cooking involved, ever: gazpacho.

Usually made with a tomato base, gazpacho can be any soup made with a combo of raw vegetables or fruits, served cold—perfect for those extra hot days when it’s too gross to move.

Just grab your blender, raid your crisper drawer, and prepare to be refreshed.

Vitamix A2300 Series Ascent Blender, $449.95 from Williams Sonoma

The ultimate no-cook kitchen tool.

1. Watermelon Gazpacho

Have some leftover watermelon from a recent BBQ? Our Watermelon Gazpacho recipe is a refreshing summer soup and the perfect option to use up that extra fruit—but it’s worth buying a new one just to make it, too. (Scroll down for another version that incorporates fennel and pickled watermelon rind for garnish.)

2. Basic Tomato Gazpacho

Think of the classic dish from Andalusia, Spain, just simplified. To make this soup, all you need are some fresh vegetables, oil, vinegar, and tomato juice. Get our Basic Tomato Gazpacho recipe.

3. Cucumber and Green Grape Gazpacho

Cucumbers are a staple of the summer garden, so put them to good use with our recipe for cucumber gazpacho. The cucumbers are paired with green grapes, olive oil, sherry vinegar, almonds, and sweet baguette. Since green grapes can be on the sour side, give them a taste first and adjust the vinegar as needed. Get our Cucumber and Green Grape Gazpacho recipe.

4. Daniel Humm’s Peach Gazpacho with Toasted Almonds

Looking for a dish to impress your guests? Try out Chef Daniel Humm’s (James Beard Winner, chef / owner of Eleven Madison Park) go-to summer dish. While you can use any fresh, seasonal fruits or vegetables, this version takes advantage of late-summer peaches that will soon be at the market. Get Daniel Humm’s Peach Gazpacho recipe.

5. Chilled Avocado, Cucumber, and Kefir Soup

While this isn’t called gazpacho, it basically is, or at least shares gazpacho’s most notable and important trait: It involves zero cooking, just blending fresh ingredients together and chilling. The combo of creamy avocado, tangy kefir, and refreshing cucumbers is positively invigorating, yet also soothing and lush. Get the Chilled Avocado, Cucumber, and Kefir Soup recipe. (But if you don’t do dairy, try this Raw Vegan Gazpacho recipe instead.)

6. Sweet Corn Gazpacho

This dairy-free soup is chock-full of fresh, sweet, summer corn. Top with cooked shrimp or crab meat if you want a little something extra, and garnish with fresh basil or cilantro and some reserved corn kernels. Get the Sweet Corn Gazpacho recipe.

7. Green Cucumber Tomatillo Gazpacho

Knock out a few healthy servings of vegetables with this recipe. The soup gets its muted green color from cucumbers, cilantro, tomatillos, and a little jalapeño, but there is nothing muted about the flavors. Get the Green Cucumber Tomatillo Gazpacho recipe.

8. Carrot Gazpacho with Coconut Milk

Carrots and coconut milk form the base of this vibrant vegan option. Just roughly chop the veggies and toss them in a blender with garlic, ginger, tomato paste, and a few other ingredients, give it a couple quick spins, and voila: vegetable smoothie gazpacho! Get the Carrot Gazpacho with Coconut Milk recipe.

9. Cantaloupe Gazpacho with Crispy Prosciutto

For something a little different, blend a ripe cantaloupe into a refreshing, slightly sweet soup with salty, crispy prosciutto garnish (which, yes, technically requires a little cooking, but is so worth it). Yogurt, shallots, sherry vinegar, and cucumber help temper the melon’s sweetness too, so you’re definitely still in savory territory. Get the Cantaloupe Gazpacho recipe.

10. Summer Stone Fruit Gazpacho

Thanks to modern day agriculture, stone fruits—soft-fleshed fruits with a center seed—are generally available year round. But if you are looking for the fresh, local stuff, now through early September is your best time. This recipe from Apron Strings features peaches, plums, and cherries. Get the Summer Stone Fruit Gazpacho recipe.

Perfect Summer Gazpacho



  • 2 shallots roughly chopped
  • 1 red onion peeled and roughly chopped
  • 1 large seedless cucumber cut into chunks
  • 1 medium bulb fennel trimmed, cored and cut into 1-inch pieces
  • 1 stemmed, seeded and chopped mild Hatch pepper or 1 stemmed, seeded and chopped jalapeno
  • 8 large plum tomatoes cored, seeded and cut into 1-inch pieces
  • 2 thin slices slightly dry white bread crust trimmed, ripped into chunks
  • 1 zucchini diced small
  • 1 teaspoon red bell pepper cored, seeded and diced small
  • 3 cups tomato or vegetable juice such as V-8
  • 3 tablespoons extra virgin olive oil break out the good stuff for this recipe, plus extra for drizzling
  • 2 tablespoons sherry vinegar
  • Kosher or coarse salt and freshly ground pepper to taste
  • Diced avocado and lime wedges to serve optional


Nutrition Information

Made this recipe? Post a photo of your delicious creation on Instagram with our hashtag #dinnersolved

Watch the video: Spanish Gazpacho Soup. Omar Allibhoy (January 2022).