Giada De Laurentiis’ Green Gazpacho Recipe

If you associate gazpacho primarily with Spanish cuisine, you’re not wrong — it’s practically the national dish. But Italians have been drawing on Spain’s tradition of chilled vegetable soups for centuries, and it’s my preferred way to eat soup in the summer. My version is bright green, which makes it as refreshing visually as it is on the palate. Green grapes and a tiny bit of chile paste make it extra vibrant, with a lovely balance of sweet, sharp and spicy flavors. —Giada De Laurentiis

​Green Gazpacho

Serves 4

Ingredients​

2 pints yellow tomatoes, such as Sungold

2 heaping cups chopped cucumber (from 3 Persian/mini cucumbers or 1 hothouse cucumber)

1 small or ½ large sweet onion, chopped

2 cups loosely packed baby spinach

½ cup fresh basil leaves, plus more for serving

1 cup green grapes

½ teaspoon Calabrian chile paste (optional)

1 ¾ teaspoons kosher salt, plus more to taste

3 heaping cups cubed ciabatta (about 3 thick slices)

1 ½ tablespoons extra-virgin olive oil, plus more for serving 

½ teaspoon dried Sicilian oregano

Balsamic vinegar, for serving 

Directions

In a blender, combine the tomatoes, cucumber, onion, spinach, basil, grapes, chile paste and 1¼ teaspoons of the salt and blend until nearly smooth. Taste and add a bit more salt if needed. Refrigerate for at least 2 hours and up to 3 days. 

Preheat the oven to 400℉.

Place the bread cubes on a sheet pan. Drizzle with the oil and sprinkle with the oregano and the remaining ½ teaspoon salt. Toss with your hands to coat. Bake the bread cubes until golden brown, about 15 minutes, tossing once. 

To serve, ladle the chilled soup into bowls and drizzle each serving with a bit of olive oil and balsamic vinegar. Top with a few croutons and some basil. 

Excerpted from Super-Italian by Giada De Laurentiis. Copyright © 2025 by Giada De Laurentiis. Used by permission of Rodale Books, an imprint of Random House, a division of Penguin Random House LLC, New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.