Gazpacho green

Gazpacho green

The classic Spanish soup made with cucumbers and spinach instead of tomatoes. Thanks to the green tabasco, the dish acquires a spicy note, while onions and smoked tofu give an Asian touch.


Small meal For 4 people

1 cucumber

100 g of spinach

8 l of vegetable broth

1 bunch of spring onions

1 clove of garlic


½ teaspoon of Tabasco, eg. green

12 baguette slices of approx. 10 g each

½ bunch of chives

50 g butter, soft

200 g of smoked tofu

1 tablespoon of rapeseed oil

How to proceed


ca. 25 minutes


Total time:

2 h 25 min

Halve the cucumber lengthwise and remove the seeds. Coarsely chop it and add it to the broth along with the spinach. Cut the spring onions into thin slices. Add half of the spring onions to the broth. Add the crushed garlic. Blend everything with the hand blender. Season with salt and Tabasco. Put the soup in the fridge.

Just before serving, toast the baguette slices. Chop the chives, set aside a little and mix the rest with the butter. Salt. Spread the chive butter on the bread and sprinkle with the chives set aside. Cut the tofu into cubes and brown them briefly in hot oil over medium heat. Spread them on the gazpacho together with the rest of the spring onions. Serve with the toasted baguette slices with chives. You may be interested to read bostrengo recipe/ skyr cake with blueberries recipe/ Cocoa and tahini cake recipe.

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