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Spicy Green Gazpacho

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Total Time (mins)
20
Difficulty
2
Servings
6
Ingredients
13
Total Prep Time: 20 minutes
Calories Per Serving: 190
Nutrients

Nutrition Facts

Serving Size 231g

Amount per serving
Calories 190 Calories from fat: 110
% Daily Value*
Fat 13 g 20 %
Saturated 1 g 5 %
Trans 0 g
Cholesterol 0 mg 0 %
Sodium 210 mg 9 %
Potassium 0 mg 0 %
Carbohydrate 16 g 5 %
Fiber 4 g 16 %
Sugars 4 g
Protein 6 g
Vitamin A 20 %
Vitamin C 70 %
Calcium 10 %
Iron 10 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

For years, the only gazpacho on the menu was tomato based. But now that’s changed in a big way. With celery, green peppers, spicy arugula, rich walnuts, garlic, and smooth Greek yogurt, this green gazpacho is robustly flavorful and a creative way to get your greens.

Ingredients

  • 1 English cucumber, peeled 
  • 3 slices white bread, crusts removed 
  • 2 stalks DOLE® Celery, roughly chopped 
  • 1 bell green pepper, roughly chopped 
  • 1 or 2 green poblano chilies, seeded and roughly chopped 
  • 2 tablespoons fresh dill 
  • 1 teaspoon chopped garlic 
  • 3/4 cup walnuts 
  • 1 pkg. (5 oz.) DOLE Arugula 
  • 1 cup water 
  • 4 tablespoons sherry vinegar 
  • 3 tablespoons fat-free plain Greek yogurt 
  • 1 teaspoon honey 
  • 1/2 teaspoon salt 
  • Olive oil for drizzling 
  • 1 tablespoon thinly sliced mint, optional

Directions

  1. Finely dice 1/4 of the cucumber and set aside.
  2. Puree remaining cucumber with bread, celery, green peppers, poblano peppers, dill and garlic. Transfer mixture to a large bowl. Puree walnuts, arugula and water into a paste. Add sherry vinegar, yogurt and honey. Combine walnut mixture with cucumber mixture and season with salt.
  3. Divide soup between 6 bowls. Serve with a sprinkling of reserved diced cucumber, a drizzle of olive oil and mint. Serve chilled.
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Spicy Green Gazpacho For years, the only gazpacho on the menu was tomato based. But now that’s changed in a big way. With celery, green peppers, spicy arugula, rich walnuts, garlic, and smooth Greek yogurt, this green gazpacho is robustly flavorful and a creative way to get your greens. Prep Time:20 minutes Cook time: Serves: 6
Nutrition facts: 190 Calories, 13 grams fat
Ingredients: 1 English cucumber, peeled , 3 slices white bread, crusts removed , 2 stalks DOLE® Celery, roughly chopped , 1 bell green pepper, roughly chopped , 1 or 2 green poblano chilies, seeded and roughly chopped , 2 tablespoons fresh dill , 1 teaspoon chopped garlic , 3/4 cup walnuts , 1 pkg. (5 oz.) DOLE Arugula , 1 cup water , 4 tablespoons sherry vinegar , 3 tablespoons fat-free plain Greek yogurt , 1 teaspoon honey , 1/2 teaspoon salt , Olive oil for drizzling , 1 tablespoon thinly sliced mint, optional, Directions:Finely dice 1/4 of the cucumber and set aside.Puree remaining cucumber with bread, celery, green peppers, poblano peppers, dill and garlic. Transfer mixture to a large bowl. Puree walnuts, arugula and water into a paste. Add sherry vinegar, yogurt and honey. Combine walnut mixture with cucumber mixture and season with salt.Divide soup between 6 bowls. Serve with a sprinkling of reserved diced cucumber, a drizzle of olive oil and mint. Serve chilled.