Try this vibrant green gazpacho, then check out our classic gazpacho, pea and mint soup, courgette soup, watercress soup and more summer soup recipes.


  • 100g yellow tomatoes
  • 1 cucumber, deseeded and cut into chunks
  • 3 spring onions, chopped
  • 1 jalapeño, deseeded and roughly chopped
  • 1 small green pepper, deseeded and quartered
  • 2 sticks celery, roughly chopped
  • 1 clove garlic, peeled
  • a small bunch coriander
  • 2 tbsp sherry vinegar
  • 3 tbsp (ideally use a peppery green oil) extra-virgin olive oil
  • 500ml vegetable stock, cold
  • 50g baby watercress, saving a few leaves to garnish
  • 2 tsp sea salt flakes
  • 6 slices prosciutto
  • 2 burratas, broken into large chunks


  • STEP 1

    Put all the ingredients, except the prosciutto and burratas, in a bowl. Mix and then blend in batches in a power blender or food processor. Pour through a sieve then chill for at least 2-3 hours or overnight. Taste and season if needed.

  • STEP 2

    Heat the oven to 180C/fan 160C/gas 4. Line a baking tray with foil and drape the prosciutto over. Bake for 8-10 minutes or until crisp, then cool.

  • STEP 3

    To serve, pour the chilled gazpacho into 6 small bowls, then scoop some chunks of burrata into each. Sprinkle over the crisp prosciutto and reserved watercress leaves, then drizzle with more olive oil and sprinkle with sea salt.


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