Chef Folse's Green Gazpacho

Prep Time: 2 Hours

Yields: 6−8 Servings


Gazpacho is a soup made of raw vegetables and served cold. It originated in the southern Spanish region of Andalusia. Gazpacho is often eaten during the hot summer months, as it is refreshing and cool.


6 cucumbers, peeled and cubed

4¼ cups seedless grapes

1 yellow onion, peeled and chopped

2 cloves garlic, peeled and chopped

4 celery stalks, washed and sliced

3 green apples, peeled, cored and chopped

4 Romaine lettuce hearts, washed and chopped

4 slices white bread, crusts removed

3 tbsps plain yogurt

7 ounces verjus or sour grape juice

7 ounces olive oil

3 ounces vegetable oil

3½ tbsps white balsamic vinegar

10 drops Tabasco®

2 tbsps Worcestershire sauce

3½ tbsps sugar

2 tbsps sea salt


In a large bowl, combine all ingredients, tossing to mix well. Refrigerate 6–8 hours. Working in batches, transfer mixture to the bowl of a food processor or blender and process until smooth. Place in freezer for 15 minutes, taking care not to freeze soup. Serve very cold.