Green Apple Gazpacho
A riff on Andalusian gazpacho — Granny Smith apples stand in for cucumber, with basil, mint and parsley driving it green. Cold, bright, surprising.
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Join HomecookedIngredients
- 4 Apple (tart)
- 30 g Basil
- 15 g Mint
- 80 g Breadcrumbs
- 80 ml Extra-virgin olive oil
- 1 clove Garlic
- 1 tsp Salt
- 20 g Parsley (optional)
- 2 tbsp Vinegar (optional)
- 1 Baguette (optional)
- ½ tsp Black pepper (optional)
Method
- Tip the breadcrumbs into a bowl and pour over enough cold water to cover. Let them soften for a few minutes.
- Core and roughly chop the apples. Pick the herb leaves off their stems.
- Blend the apples, herbs, garlic, vinegar, the soaked bread, a splash of cold water, and a generous pinch of salt until smooth and bright green.
- With the blender running, stream in the olive oil until emulsified. Taste and adjust the salt and vinegar.
- Chill in the fridge for at least an hour, since gazpacho needs cold to bloom.
- While the gazpacho chills, slice and toast the baguette into thin croutons.
- Pour into bowls. Float croutons on top and finish with a drizzle of olive oil and cracked black pepper.
Nutrition per serving
Estimated from ingredients; varies with exact portions and brands.
About Green Apple Gazpacho
Green apple gazpacho is a modern riff on the cold Andalusian soups of southern Spain, where gazpacho traditionally means raw vegetables blended smooth with bread, oil and vinegar and served chilled. This version swaps the usual cucumber and tomato for tart Granny Smith apples and drives the color with a trio of basil, mint and parsley, so it comes out bright green and unexpectedly herbal. The technique stays faithful to the classic, though: soaked breadcrumbs are blended in to give the soup body, and olive oil is streamed in with the blender running to emulsify it into something silky rather than watery. Garlic and vinegar keep it firmly in gazpacho territory.
The result is cold, crisp and surprising, the apple's sharp acidity playing against the cooling herbs and the rounded richness of the emulsified oil. Chilling for at least an hour isn't optional; like all gazpacho, its flavors only bloom once it's properly cold. Thin toasted baguette croutons go on top for texture, a bit of crunch against the smooth soup. Light and high in volume, it makes an elegant starter or a refreshing warm-weather lunch, and its green, garden-fresh character makes it a genuine conversation piece at the table.
Green Apple Gazpacho: frequently asked questions
How many calories are in Green Apple Gazpacho?
One serving of Green Apple Gazpacho has about 332 calories, with 4g of protein, 32g of carbs, 21g of fat and 5g of fiber. These are estimates based on the ingredient amounts in this recipe and will vary with your exact portions and brands.
Is Green Apple Gazpacho gluten-free?
As written, no — it contains Breadcrumbs, Baguette. You'd need a certified gluten-free swap for those ingredients to make it gluten-free.
How long does Green Apple Gazpacho take to make?
About 75 minutes start to finish, but only around 15 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Green Apple Gazpacho?
The core ingredients are essential, but you can leave out parsley, vinegar, baguette — they're optional and mainly there for extra flavor or finish.
How many servings does Green Apple Gazpacho make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.