This bright green gazpacho is exactly what the doctor ordered on a hot summer day. Simply add these few ingredients to a blender along with some Not Just Salad Dressing , and let the magic happen in the fridge. As the gazpacho sits, the flavor will intensify and get nice and cold (which is key)! No need to peel the cucumber – the dark green skin aids in the bright green color of the finished gazpacho.
We love to enjoy this sippable green gazpacho on the go in a portable glass, at the beach/picnic, or as a nice summer starter when entertaining! Serve with a drizzle of extra virgin olive oil and Not Just Salad Dressing. Option to finish with a squeeze of lemon and any leftover herbs you may have. Oh and a piece of grilled crusty bread for dipping wouldn’t hurt!
English cucumbers, coarsely chopped (no need to peel)
large garlic clove, smashed and peeled
arugula or spinach, coarsely chopped
green herbs (basil, parsley, or cilantro – or a mix)!
Add the cucumber and garlic to a blender and blend on high to liquify. Add the arugula, green herbs, salt, and Not Just Salad Dressing and puree until smooth.
With the blender running, slowly add the oil until emulsified and bright green.
Transfer to an airtight container and let sit in the fridge for at least an hour before service or overnight. Ladle into serving bowls (or a glass), drizzle with more Not Just Salad Dressing, olive oil, and a squeeze of lemon.
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