Should the cucumber gazpacho be chilled before serving?

Yes, gazpacho should be chilled before you serve it. Put it in the refrigerator for at least an hour to make it nice and cold.

Can I make the green gazpacho ahead of time?

Yes, you can make the green gazpacho in advance and store it in the refrigerator. It's even better to let it rest for a few hours or overnight so that the flavors can blend well.

Can I omit or substitute the feta in this gazpacho recipe?

Yes, you can omit the feta from the gazpacho recipe if you want to make a vegan version or if you don't like feta. You can optionally replace it with another type of cheese or even some toasted pine nuts for extra texture.

Green gazpacho with feta

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15min

•

Easy

Sun or no sun, this gazpacho gives a delightful spring feeling! We mix crunchy cucumber, green bell pepper, and a spicy green chili with silky avocado and fresh Greek yogurt. And we serve this cold soup with a velvety feta cream, a pinch of piment d'Espelette, and my absolute favorite, a generous handful of North Sea shrimp. The perfect combination of creamy, salty, and fresh!

Did you know you can also make watermelon gazpacho?

Ingredients

What do you need?

Quantity: 12 cups

Gazpacho
1 cucumber
4 spring onions
0.5 green bell pepper
1 green chili pepper
1 avocado
250 gr. Greek yogurt
2 cloves garlic (or powder if you are sensitive)
2 tbsp lime juice
2 tbsp white wine vinegar
400 ml cold water
salt and pepper
4 tbsp olive oil

Feta Cream
100 gr. feta
2 tbsp sour cream
2 tbsp milk
black pepper

Garnish
2 tbsp olive oil
1 tsp Piment d'Espelette
a few mint leaves
150 gr. hand-peeled shrimp

1 cucumber
4 spring onions
0.5 green bell pepper
1 green chili pepper
1 avocado
250 gr. Greek yogurt
2 cloves garlic (or powder if you are sensitive)
2 tbsp lime juice
2 tbsp white wine vinegar
400 ml cold water
salt and pepper
4 tbsp olive oil

100 gr. feta
2 tbsp sour cream
2 tbsp milk
black pepper

2 tbsp olive oil
1 tsp Piment d'Espelette
a few mint leaves
150 gr. hand-peeled shrimp