Green gazpacho recipe

  • Serves 4
  • Preparation time: 20 minutes Cooking time: N/A Chilling time: at least 4 hours
  • 365 calories / serving
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Mix together the green pepper, avocados, apple, cucumber, breadcrumbs, garlic, vinegar and oil in a large bowl. Season generously. Liquidise in batches with a little of the water at a time, transferring each batch to another bowl.

Chill in the refrigerator for at least 4 hours. Loosen the soup with a little more water if necessary when serving and adjust the seasoning. Top with ice cubes and the garnish.

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Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.


  • Ingredients

  • 1 green pepper, deseeded and chopped
  • 2 avocados, stoned and chopped
  • 1 apple, peeled and grated
  • 1 cucumber, peeled, deseeded and chopped
  • 125g breadcrumbs
  • 2 garlic cloves, chopped
  • 2-3 tbsp white wine vinegar
  • 2-3tbsp extra virgin olive oil
  • salt
  • pepper
  • For the garnish

  • 4 tomatoes, deseeded and finely chopped
  • 2tbsp parsley
  • Energy 1525kj 365kcal 18%
  • Fat 24g 34%
  • Saturates 4g 22%
  • Sugars 9g 9%
  • Salt 0.9g 15%

of the reference intake
Carbohydrate 33.3g Protein 6.8g Fibre 7.6g


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