• thumbnail image 1
Print to PDF

Print recipe

Green Gazpacho adapted from Yotam Ottolenghi



6 portion(s)

  • 130 g Celery Stick with Leaves, chopped 5cm
  • 80 g Green or Yellow Bullhorn Chilli, seeds removed, chopped 4cm
  • 320 g Lebanese or mini Cucumbers, chopped4cm
  • 120 g Stale White bread or Gluten Free Bread, approx 3 slices, Cubed 20mm Optional plus extra slice cut into10mm for croutons
  • 1 fresh green chilli, (remove seeds to lessen heat) chopped 3 pieces
  • 4 cloves garlic
  • 1 heaped tsp sugar
  • 100 g walnuts, (toasted)
  • 120 g baby spinach
  • 25 g Basil leaves
  • 10 g flat leaf parsley
  • 70 g sherry vinegar
  • 70 g extra virgin olive oil, plus extra 30-50g for toasting
  • 40 g Greek yoghurt
  • 450 g water
  • 250 g ice cubes
  • 2 tsp Himalayan salt
  • white pepper, to taste
  • 6
    Preparation 30min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

Recipe's preparation

    TM5 Method
  1. This recipe is recommended for TM5.  Careful not to exceed suggested quantities, the Total quantity is close to Max 2.2L

    Preheat oven 130C

    Toast walnuts for 10mins, stirring after 5 mins to ensure evenly toasted. Set aside and allow to cool

    Increase oven temperature.

    Drizzle 30g-50g EV olive oil over bread cubes, sprinkle with extra salt.  Toast & stir until evenly golden brown. Set aside to cool.

    Add Celery, Bullhorn Chilli, Cucumber, Toasted Bread 20mm cubes, Chilli & Garlic. Chop 5 Sec Speed 5.  Scrape down sides of bowl.

    Add Sugar, Walnuts, Spinach, Basil, Parsley, Vinegar, Oil, Yoghurt, 50g Water, 120g Ice cubes, Salt. Blend 30 Sec Speed 8 using TM spatula to push down herbs.  Redo until all ingredients are chopped.

    With MC in,  Blend 1 to 1.5 min gradually increasing Speed 8 and emulsify by slowly drizzling approx. 400g of Water  through lid.

    Add 130g Ice.  Rough crush 3 Sec Speed 8

    Taste and balance flavour with a little sherry vinegar, salt & pepper

    Drizzle with a little EVOO.

    Serve immediately with optional croutons



Accessories you need



For TM31 see Green Gazpacho TM31 where quantities are reduced

Sherry Vinegar enhances the gentle chilli flavours

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Add a comment
  • This is my absolute favourite

    Submitted by NicoleNaturopath on 1. December 2016 - 22:59.

    This is my absolute favourite Summer soup. Such an amazing combination of flavours, and perfect every time. I highly recommend trying it - you will be pleasantly surprised!

    Nicole Tracy Naturopath



    Login or register to post comments