We’ve reached the point in summer where sky high temperatures feel… I don’t want to say reasonable. Expected, maybe? Like, I didn’t bat an eyelash when I saw that today’s weather was forecasted to be 94 degrees (fahrenheit). I’ve accepted it. And a chilled soup like gazpacho feels like the perfect way to highlight that acceptance. This particular gazpacho just happens to be green. I sourced most of the fresh ingredients from my garden, and I’m growing green zebra tomatoes this year. Adding kiwi was a risk, but it felt like it could work. Kiwis are bright, tart, and sweet after all. I had a hunch that they’d be a nice companion for summer tomatoes, and I was right! I love when that happens, don’t you?
What is gazpacho?
Gazpacho is a chilled soup made of blended vegetables that’s widely eaten in Spain and Portugal. Most commonly, tomatoes. I’ve never seen a gazpacho that didn’t include them, actually. It’s a wonderfully refreshing soup for the stiflingly hot summer months. It’s also usually served as an appetizer (though, I mean, do as you will – you are presumably an adult).
Um, where do I get green tomatoes?
While the breed of tomato I used for this soup is hyper specific, you’re welcome to use any green or yellow heirloom! Honestly, if you don’t mind losing the green coloring, you can use red, too. But I’ll warn you, it won’t be as fun or as pretty.
Easy Vegan Green Gazpacho (Tomato, Cucumber and Kiwi)
Ingredients
Soup
- 2 lbs Ripe green tomatoes
- 2 slices Sourdough bread
- 3 Kiwis
- 2 Persian cucumbers
- 1/2 Yellow onion
- 2 cloves Garlic
- 3 tbsp Sherry vinegar
- 1/2 tsp Salt
- 1/4 tsp Black pepper (Freshly ground)
- 1/4 cup Olive oil
Garnishes (optional)
- 1 Kiwi (Diced)
- 1 Persian cucumber (Diced)
- More olive oil
- Flaky sea salt
Instructions
- Wash and chop the tomatoes. Then roughly tear or chop the bread. Add both, along with 1/2 tsp salt and 1/4 tsp pepper to a large bowl. Toss and let soak for about 20 minutes.
- While the bread and tomatoes soak, peel the kiwi and onion. Then roughly chop the kiwi, onion, and persian cucumbers.
- Add the tomatoes, bread, kiwi, onion, garlic, cucumbers, and 3 tbsp sherry vinegar to a blender and blend until smooth. Then, continue to blend while slowly drizzling in 1/4 cup olive oil. Taste, and adjust seasoning as you see fit (now's your chance to add more salt, pepper, or sherry vinegar).
- Pour into a large container and refrigerate for a couple of hours before eating. Garnish with diced cucumber and kiwi, as well as a splash of olive oil and some flaky sea salt (if you'd like), and enjoy!
And there you have it. An easy, healthy, vegan, oven free meal. Perfect for soaring summer temps. You’re welcome, my friends. If you make this, I hope you love it! As always, I’d love to hear your thoughts either in the comments or on Instagram.
Oh, and if you’re looking for more fun summer recipes, check out my herby zucchini and halloumi fritters or my goat cheese ice cream with raspberry rosemary swirls!
