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Cucumber Spinach Walnut Chilled Green Gazpacho
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4.50 from 2 votes

Cucumber Gazpacho with Spinach and Walnuts

Refreshing Summer Cucumber Spinach Walnut Chilled Green Gazpacho from Yotam Ottolenghi's Green Gazpacho Recipe in the Plenty cookbook. Delicious Health in a Bowl!
Prep Time20 mins
Total Time20 mins
Course: soups stews
Cuisine: continental
Servings: 4 servings
Author: Sujata Shukla


For the Soup:

  • 2 Green capsicums small
  • 2 celery stalks with leaves
  • 4 cucumbers small , peeled
  • 4 cups spinach Baby
  • ¾ cup basil leaves
  • 2 bread slices , crusts removed
  • 1 cup Walnuts of shelled , toasted
  • 2 tbsps parsley chopped
  • 3 tbsps white wine vinegar
  • 1 cup olive oil
  • 2 tbsps yogurt fresh
  • ¼ inch green chili piece of
  • 3 cloves garlic
  • 1 teaspoon brown sugar
  • 1 ½ cups water cold
  • to taste salt
  • to taste white pepper
  • 2 cups ice cubes

For the croutons:

  • 2 bread thick slices of
  • 3 tbsps olive oil
  • to taste salt


  • Preheat the oven to 190 C (375 F).
  • Dice the bread into ¾" sized cubes. Rub with the oil and some salt to taste.
  • Spread the cubes on a baking sheet and bake for 10 minutes or till they turn crisp and golden.
  • Allow to cool and store in an airtight container till the soup is ready to be served.

To make the Gazpacho:

  • Peel the cucumbers, deseed the capsicum, peel the garlic and toast the walnuts lightly on a pan on low heat. Reserve a few pieces of walnuts and 1 tablespoon of olive oil, for the garnish.
  • Remove the crusts from the bread for the soup. The original recipe calls for stale bread, and I have used bread that was about 4 days old.
  • Dice all the vegetables to make them easier to blend.
  • Add all the ingredients except for the water, salt, pepper and the ice cubes, into the blender and puree the soup.
  • Crush about half the the ice cubes and add. Reserve the balance ice cubes.
  • Add water in small quantities during the blending, till the required consistency is achieved. I like to retain a few small chunks of walnuts and peppers in the soup, but you could make it totally smooth if you wish.
  • Add salt and pepper, puree again, check for taste and adjust the seasoning.
  • Add the remaining ice cubes, crushed, and blend again briefly.
  • Serve cold, with the croutons and with a drizzle of olive oil on top.
  • If not serving immediately, keep the soup to chill in the fridge and crush and add the reserved ice shortly before serving.