Chilled Green Soup

April 28, 2022
1 Ratings
Photo by Nicole Franzen
  • Prep time 10 minutes
  • Cook time 2 minutes
  • Serves 2 to 4
Author Notes

When it’s too hot to think about turning on the stove, and I’m craving something healthy(ish), I make this chilled green soup. It takes a cue from gazpacho and begins in a similar way: a piece of soaked bread that thickens the soup without altering the flavor. Peppery arugula and basil are then added, and later mellowed with yogurt–which also adds creaminess–resulting in a light, herbaceous soup. Top it with crispy bread crumbs and sliced radishes for some crunch. —Alexis deBoschnek

Test Kitchen Notes

Recipe reprinted with permission from To The Last Bite: Recipes and Ideas For Making The Most of Your Ingredients (‎Simon & Schuster April 2022).

This post contains products independently chosen (and loved) by our editors and writers. As an Amazon Associate, Food52 earns an affiliate commission on qualifying purchases of the products we link to. —The Editors

What You'll Need
  • Soup
  • 1 slice bread, crusts removed
  • 1 green bell pepper, seeded and roughly chopped
  • 1 English cucumber, peeled, seeded, and roughly chopped
  • 2 cups arugula
  • 1/2 cup basil leaves
  • 1 medium shallot, roughly chopped
  • 2 garlic cloves
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup hot water
  • 1/4 cup plain whole milk yogurt
  • 2 teaspoons kosher salt
  • 3 teaspoons sherry vinegar
  • 2 radishes, thinly sliced, to serve
  • Bread Crumbs
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup panko or homemade bread crumbs
  • 1/4 teaspoon kosher salt
  1. Soup
  2. Run the bread under cold water, then use your hands to squeeze out excess water. Place the bread in a blender.
  3. Add the bell pepper, cucumber, arugula, basil, shallot, garlic, olive oil, water, yogurt, salt, and vinegar to a blender, and blend until smooth.
  4. Transfer the soup to a sealable container and chill in the refrigerator for at least 8 hours, and up to 2 days. The longer the soup sits the more flavorful it will become.
  1. Bread Crumbs
  2. Heat the olive oil in a medium pan over medium high heat. Once the oil begins to shimmer, add the panko and cook, stirring often, until golden brown, about 2 minutes. Transfer the bread crumbs to a paper towel-lined plate and season with the salt.
  3. Serve the soup topped with the crispy bread crumbs and radish slices.

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Alexis deBoschnek is a freelance recipe developer, cook, and video host based in the Catskills.

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