Green gazpacho is one of our favorite things to make for parties and family gatherings. It's the perfect appetizer when served up in individual shot glasses, or you can serve it from a large bowl or soup tureen. Either way, this is one soup you are going to love.
Marinade
1/2 cup plain vegan yogurt
1/2 cup dry white wine
1/4 cup olive oil
2 tablespoons lemon juice
1 clove garlic, crushed
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Gazpacho
2 cups hearty whole-grain bread, coarsely chopped
1 large English cucumber, coarsely chopped
6 tomatillos, husked and halved
4 stalks celery, coarsely chopped
1/2 cup cilantro, chopped
1/2 cup parsley, chopped
1/2 cup arugula, chopped
8 to 10 basil leaves
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1 to 1-1/2-cups cold water (to be added when blending)
Garnish
1 each, red, green, and yellow bell pepper, cored and diced small
1 small red onion, diced small
whole basil leaves
To make the marinade, whisk together the vegan yogurt, white wine, olive oil, lemon juice, garlic, salt, and pepper until well combined. Set aside.
Next, make the gazpacho. Combine the bread, chopped vegetables, and herbs in a large bowl, then toss with the marinade. Cover and refrigerate for at least 4 hours or overnight.
Transfer the ingredients to a blender, working in batches if necessary. Add water and blend on low speed for about 30 seconds. Season with salt and pepper to taste. Mix on high for another minute or until the soup is smooth.
Chill in the refrigerator for at least three hours before serving.
Meanwhile, prepare the garnish. Combine the diced peppers and onion in a medium-sized bowl and refrigerate.
If using as an appetizer, top each individually with the bell pepper and onion mixture and top with fresh basil just before serving. Otherwise, pour the gazpacho into a large bowl or soup tureen. Top with the bell pepper garnish or serve the garnish on the side.
Note: This recipe is intended for adults only. To make a child-friendly version, omit the wine and replace it with vegetable broth.
