Green Gazpacho with Tomato Salsa
Photo Credit: Ali Stafford

Green Gazpacho with Tomato Salsa

Ajo blanco, also known as white gazpacho, is a chilled summer soup originally from Andalusia.

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Green Gazpacho with Tomato Salsa

Green Gazpacho with Tomato Salsa

Ajo blanco, also known as white gazpacho, is a chilled summer soup originally from Andalusia.
Course: Dinner
Keyword: cold soup, gazpacho, soup
Servings: 4
Author: Ali Stafford


For the Gazpacho:

  • 1 English cucumber (about 12 ounces), thinly sliced
  • 1/2 pound seedless green grapes, halved
  • 1 garlic clove, minced
  • 1 teaspoon kosher salt, plus more as needed
  • 1/4 cup white balsamic vinegar
  • 2 slices of peasant bread or soft sandwich bread, cut 1/2-inch thick and torn into pieces
  • 1/4 cup almonds
  • 1/4 cup fresh dill leaves
  • 2 tablespoons extra-virgin olive oil
  • 1/3 to 1/2 cup plain whole milk yogurt
  • Freshly cracked black pepper, to taste

For the tomato salsa:

  • 1 1/4 cups cherry tomatoes, quartered
  • 1/2 cup finely diced red onion
  • 1 jalapeño, finely minced (about 1 tablespoon) (see note)
  • Pinch of kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon white balsamic vinegar, plus more as needed


  • Make the gazpacho: In a large bowl, combine
    the cucumber, grapes and garlic. Add 1 teaspoon
    of salt and the vinegar, toss to coat, and set aside to
    marinate for 20 minutes.
  • Meanwhile, in a small bowl, pour ¹⁄³ cup water over the bread. Let it sit until it softens, about 10 minutes.
  • In a small skillet over medium heat, toast the almonds, tossing frequently, until fragrant and starting to color, about 5 minutes. Immediately transfer to a plate to cool, about 5 minutes.
  • Add the almonds to a food processor and pulse
    until finely minced. Add the cucumber mixture,
    soaked bread and liquid, dill, oil, yogurt and a
    grinding of black pepper to the processor bowl.
    Purée until smooth. Season to taste with salt and
    pepper. Chill until ready to serve.
  • Make the tomato salsa: In a medium bowl,
    combine the tomatoes, onion, jalapeño, salt, oil and
    vinegar. Taste and adjust seasoning as needed with
    more salt and/or vinegar.
  • To serve, ladle the soup into bowls. Spoon a tablespoon of the salsa over each bowl of soup just before serving, passing more on the side.


Note: Seed the jalapeños before mincing them if you are sensitive to heat.
bread toast crumbsAlexandra (you can call her Ali) Stafford is best known for her popular food blog, Alexandra's Kitchen. You may also be familiar with her cookbook Bread Toast Crumbs or her Instagram feed @AlexandraCooks featuring mostly simple, always seasonal, delicious dishes. 
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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