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Green Goddess Gazpacho
4servings 15mprep time 45mtotal time

Green Goddess Gazpacho

If you get hungry and are looking for a scrumptious creation look for the Grace® Baking Green Goddess Gazpacho. This decadent, mouth-watering masterpiece is made using their exquisite  Whole Clove Garlic Loaf. It puts a whole new twist on gazpacho. And because it’s been sweltering outside anything served above room temperature tends to get a frown from those in the test kitchen. So, when the idea of a Green Goddess Gazpacho was floated around everyone quickly jumped up, put a shine on their spoons and eagerly awaited their first taste.  They were not disappointed.  Summer is great, summer is hot, and this is about the coolest way to keep smiling during the inevitable heat waves. 

categories:

LunchVegetarian

Ingredients

  • ½ loaf Grace® Baking Whole Clove Garlic Loaf, cubed
  • 2 tbsp. olive oil, + more for garnish
  • Pinch of salt and pepper
  • 2 tbsp. apple cider vinegar
  • 1½ cups Greek yogurt, + more for garnish
  • 1 cucumber, diced, + 12 slices cucumber for garnish
  • ½ cup leek, chopped
  • 1 green tomato, diced
  • ½ avocado, diced
  • 1 jalapeño pepper, ribs and seeds removed, and diced
  • ¼ tsp. lime zest
  • 3 tbsp. fresh dill, + more to garnish
  • 5 basil leaves
  • Juice of ½ lime
  • 4 yellow grape tomatoes, halved
  • 2 scallions, minced

 

Directions

  1. Place cubed bread on a parchment-lined baking sheet. Set aside one cup of the cubed bread, preferably without crust. Drizzle olive oil over bread on baking sheet, and sprinkle with salt and pepper. Bake at 350˚F for 5-10 minutes, or until golden brown.
  2. In a blender, combine apple cider vinegar, Greek yogurt, diced cucumber, leek, green tomato, avocado, jalapeño, lime zest, three tablespoons of dill, basil and lime juice. Blend until smooth. Add reserved cup of cubed bread to blender and let sit for 2 minutes to soften slightly. Blend again until completely smooth.
  3. Pour gazpacho into soup bowls. Garnish each with a drizzle of olive oil, greek yogurt (thin with water to drizzle, or simply dollop on top), three cucumber slices, dill, 2 grape tomato halves, scallions, and a generous sprinkle of croutons.