Chilled Green Gazpacho Soup

Healthy Chilled Green Gazpacho Soup Recipe - Perfect for Summer!

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Chilled Green Gazpacho Soup is your new summer recipe. It’s healthy and mostly made ahead of time. Try it with an Alvarhino wine from the Vinho Verde region in Portugal.



For the marinade:

  • 1/2 cup Greek yogurt
  • 1/2 cup dry white wine
  • 1/4 cup olive oil
  • 1 tablespoon lemon juice
  • 1 clove garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

For the gazpacho:

  • 2 cups whole grain bread, coarsely chopped
  • 1 large English cucumber, coarsely chopped
  • 6 tomatillos, husked and quartered
  • 3 stalks celery, coarsely chopped
  • 1/2 cup parsley, chopped
  • 1/2 cup cilantro, chopped
  • Large handful arugula
  • 1 cup water

For serving:

  • 1/4 cup greek yogurt
  • 1 tablespoon water or white wine
  • Mint, for garnish


  1. Make the marinade by combining the Greek yogurt, white wine, olive oil, lemon juice, garlic, salt and pepper
  2. Combine the bread and chopped vegetables in a large bowl and toss with the marinade. Cover with plastic wrap and refrigerate overnight.
  3. Transfer ingredients to a blender, add water and blend on low for 30 seconds. Taste for salt and add as needed. Increase blender speed to high and blend for one minute until mixture is a smooth puree. Repeat as needed depending on the size of your blender.
  4. Chill at least four hours prior to serving. Drizzle with the thinned Greek yogurt and garnish with mint.

Tip: If you want the nice decorative Greek yogurt pattern you see in these photos, try a squeeze bottle. They are super cheap and I use them for everything! I love [these]

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