This refreshing and vibrant Green Gazpacho with Parmesan cheese and bacon is a delightful twist on the classic chilled Gazpacho soup. This Green Gazpacho offers an irresistible blend of tastes, packed with fresh flavours from cucumbers, arugula, and green bell pepper, mixed tender herbs, and a hint of lemon juice. The optional addition of Spanish pepper adds a mild kick for those seeking a bit of extra spice.
This recipe keeps in the refrigerator for up to 3 days and is best made a day in advance.
For The Green Gazpacho You Need:
900 grams English hothouse cucumbers (about 2 large), chopped
2 garlic cloves, smashed
500 ml or about 40 grams of fresh arugula
500 ml or about 40 grams of mixed fresh tender herbs (such as basil, parsley, cilantro, and/or mint)
1 small green bell pepper of about 150 grams
1 green Spanish pepper, optional
½ teaspoon of lemon juice
45 ml (or more) sherry vinegar or red wine vinegar
Sea salt and black pepper to taste
180 ml olive oil
Optional toppings:
80 grams of smoked streaky bacon, fried until crisp
50 ml of grated parmesan cheese
Or 2 medium-sized poached eggs
Fresh herbs
How You Make The Green Gazpacho:
Roughly chop the arugula, garlic, cucumber, herbs, bell pepper, and optional Spanish pepper.
In a blender or food processor, combine the chopped herbs, vegetables, and garlic. Blend until smooth.
Add the olive oil and vinegar to the blender and continue blending until well combined.
Season the mixture with lemon juice, salt, and black pepper according to your taste preferences.
Optional: Top the finished soup with crispy bacon, grated Parmesan cheese, or poached eggs for added flavour and texture.
Place the soup in the refrigerator for a couple of hours to cool down, preferably overnight. You can also enjoy it straightaway, poured over ice.
Enjoy your Green gazpacho with parmesan cheese and bacon soup in the summer sun.
