Green Gazpacho Recipe

Cold vegetable puree soup for hot days

a bowl of green gazpacho garnished with croutons of Protein Bread and paper-thin cucumber slices
Goal shape
Total time 60 mins
Difficulty Easy
Nutritional value (per portion)
kcal 247
Protein 13 g
Fat 16 g
CARBOHYDRATES 7 g
Ingredients …

2 Persons

You will need

4 slices Protein Bread
Protein Bread
Protein Bread
Possibly the most delicious protein bread.
3.9/5
£5.99
230g
(£26.04/1kg)
280 g cucumber
80 g green bell pepper
0.25 avocado
0.25 white onion
0.5 clove garlic
30 g spinach
200 ml cold water
1 tsp white wine vinegar
1 tbsp olive oil
salt and pepper as desired

Green Gazpacho Recipe

Cold vegetable puree soup for hot days

Recipe Development & Content Editor
Candy is an ecotrophologist and manages the entire recipe section of our magazine. Her expertise and her experience means she knows exactly how to create recipes that are both tasty and healthy.
We’ll let you in on a secret when you think you’re about to melt in hot weather: cold soup. Enjoy this Spanish specialty as a light lunch or a refreshing starter. This gazpacho recipe is simple and full of vitamins, protein, and fiber. It will make you feel pleasantly full without sitting heavy in your stomach.  

Preparation

  • Prepare the Protein Bread according to the package instructions.
  • Chop the cucumber, pepper, avocado, onion and garlic into rough pieces.
  • Add the vegetables along with the spinach, water, white wine vinegar, olive oil, salt and pepper to a blender. Blend until the soup reaches a smooth consistency.
  • If you want an even smoother soup, pass it through a sieve.
  • Chill the gazpacho before serving. Serve in a glass or bowl. Garnish with freshly ground black pepper and diced vegetables if desired.
  • Toast the protein bread, tear into chunks and serve as croutons.
  • Enjoy!
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