Garden gazpacho recipe

  • Serves 4
  • 15 mins to prepare
  • 146 calories / serving
Add this recipe to your binder.
VEGGIE gardengazpacho He

Place the spinach, lettuce and spring onions in a blender. Finely chop the cucumber and rocket leaves and add along with the parsley and half the mint.

Pour in the sour cream and process until smooth, adding the stock a little at a time until you have a smooth, green soup. Season and pour into a bowl. Chill for at least three hours. Before serving, adjust the seasoning if necessary and sprinkle with a little more mint if desired.

Email recipe details
Print recipe
  • Ingredients

  • 500g baby spinach leaves, washed
  • 500g iceberg lettuce, cored and shredded
  • 4 spring onions, trimmed and white part sliced
  • 1 cucumber, halved lengthways and deseeded
  • 1 small handful rocket leaves
  • 2tbsp parsley, chopped
  • 1tbsp mint, chopped
  • 150ml sour cream
  • 500ml vegetable stock
  • salt
  • pepper
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

  • Energy 600kj 146kcal 7%
  • Fat 10g 14%
  • Saturates 5g 26%
  • Sugars 8g 8%
  • Salt 1.9g 21%

of the reference intake
Carbohydrate 8.4g Protein 6.7g Fibre 6.6g


Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.