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Spring Gazpacho

This soup comes together in just 20 minutes. Make it in the morning, and it will be chilled by dinnertime.

Serves 4
Ready in 230 mins
Prep time 10 mins
Cooking time 10 mins
Chill time 210 mins
185 calories per serving


> 2 onions
> 2 tbsp butter
> 1 head lettuce
> 1 (16 oz) package frozen peas
> 1 cup low sodium chicken broth
> 1 (.75 oz) package chives


Chop the onions. Heat the butter in a large pan and fry the onions 3 min. Wash and dry lettuce leaves and cut into strips.
Put the peas, lettuce, 2 cups water and broth in a pot. Bring to a boil and simmer for 5 min. on low heat.
Set aside ¼ of the chives for garnish. Finely chop the rest of the chives.
Remove the pan from the heat, stir in the chives and purée in a blender or with an immersion blender. Season with salt (in moderation) and pepper.
Let cool 30 min. and then chill, covered, 3 hours. Garnish the soup with the chives and serve.


Serve with sliced bread.

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