Photo of Chilled green gazpacho by WW

Chilled green gazpacho

1 - 2
PersonalPoints™ per serving
Total Time
23 min
23 min
0 min
The unusual combination of lettuce, cucumbers and grapes results in a refreshing, blended soup that's sure to become a summertime favorite. The grapes replace the traditional tomatoes and add a sweet touch. Serve as first course to grilled chicken, pork or fish. If you’re dining al fresco, chill the serving bowls to help keep the soup at the perfect temperature. Or, you could plan to make it to enjoy as a quick afternoon snack to help you boost your veggie intake. If you’d like to omit the scallions, reserve the leaves from the celery stalks to use as a garnish instead.


Romaine lettuce

2 cup(s), shredded, chopped


1 cup(s), peeled and chopped

Uncooked celery

1 cup(s), chopped


1 cup(s), green, seedless

Vegetable broth

¾ cup(s)

Uncooked scallion(s)

4 medium, green and white parts, chopped

White bread

1 slice(s), crust removed, cubed

Red-wine vinegar

1 Tbsp, or sherry vinegar

Table salt

½ tsp

Black pepper

¼ tsp


  1. Combine all ingredients in a food processor or blender and purée until smooth (if using a blender, purée in batches to prevent overflowing).
  2. Ladle gazpacho into bowls; serve at room temperature or slightly chilled. Yields about 1 cup per serving.