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Photo Credit: Elizabeth Newman

Green Gazpacho

15 MINPrep Time
15 MINCook Time
by Giada De Laurentiis
Photo Credit: Elizabeth Newman
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I adore soup, and this is the way to eat soup in the warm summer months. Gazpacho originates from Spain, but it was adopted into Italian cuisine dating all the way back to ancient Greek and Roman times – and it lends itself beautifully to fresh Italian flavors, like basil and even a kick from Calabrian Chili paste.

This is my refreshing Italian take on the soup, and I opted to keep it green – which makes it feel even more visually refreshing! Green grapes are kind of like a secret weapon that make it extra vibrant, and the sweetness balances the rest of the flavors well.

green gazpacho

Photo Credit: Lizzy Newman

Green Gazpacho

Rated 5.0 stars by 1 users

Prep Time

15 minutes

Cook Time

15 minutes


Giada De Laurentiis

Image of Green Gazpacho


    For The Gazpacho:

  • 2 pints yellow tomatoes, such as sungold
  • 2 heaping cups chopped cucumber (from 3 persian cucumbers, or 1 English cucumber)
  • 1 small sweet onion or ½ large, chopped
  • 1/2 cup fresh basil
  • 1 cup green grapes
  • 1/2 teaspoon Calabrian chili paste, optional
  • 1 1/4 teaspoon kosher salt, plus extra for seasoning if needed
  • For The Croutons:

  • 3 heaping cups cubed ciabatta bread 1”, from about 3 thick slices
  • 1.5 tablespoons olive oil

  • ½ teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • For serving:

  • Extra virgin olive oil
  • Basil
  • Balsamic vinegar


  1. For the gazpacho: Place the tomatoes, cucumbers, onion, basil, green grapes, Calabrian chili paste and salt in a blender. Blend until smooth. Taste and adjust the seasoning with salt, to taste. Refrigerate for 2 hours until ready to serve.
  2. For the croutons: Preheat the oven to 400 degrees. Place the cubed ciabatta bread on a sheet tray. Drizzle with the olive oil and evenly sprinkle with oregano and salt. Toss with your hands to coat. Bake for 15 minutes or until evenly golden brown, but not burnt. Set aside to cool.
  3. To serve, ladle the chilled soup into bowls and top with olive oil, basil, and a drizzle of balsamic vinegar.

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