Green Gazpacho with Edible Flowers

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  • Level: Easy
  • Total: 1 hr 20 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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1 English cucumber, chopped

1 1/2 cups seedless green grapes 

1 small green bell pepper, chopped 

2 scallions, chopped

1 clove garlic 

2 cups cubed country bread, crusts removed

1/4 cup blanched almonds

1/4 cup extra-virgin olive oil, plus more for drizzling

2 tablespoons white wine vinegar

Kosher salt

Edible flowers, for garnish


  1. Puree the cucumber, grapes, bell pepper, scallions, garlic, bread, almonds, 1/4 cup water, the olive oil, vinegar and 1 teaspoon salt in a blender on high speed until very smooth, at least 1 minute. Transfer to a bowl; refrigerate 1 hour.
  2. Thin the gazpacho with 1 to 2 tablespoons cold water, if needed, and season with salt. Divide the gazpacho among small bowls and drizzle with olive oil. Top with edible flowers. 

Cook’s Note

Edible flowers are often sold as an assortment. Taste each bloom individually to see if you like it -- some are more peppery than others. Make sure your flowers are labeled as edible when you buy them.