Food Recipes Green Gazpacho with Smoked Trout Be the first to rate & review! This refreshing cucumber-and-feta soup is a cool treat on a hot summer day. By Liz Mervosh Liz Mervosh Elizabeth Mervosh is a product tester and recipe developer for the Meredith Food Studios in Birmingham, Alabama. Highlights: * Went to work at Meredith Food Studios in 2017 * It houses test kitchens for Southern Living, Real Simple, Food & Wine, People, and Health * Went to culinary school at The Culinary Institute of America * Got her start working in restaurants Real Simple's Editorial Guidelines Published on June 16, 2024 Rate PRINT Share Close Photo: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless Prep Time: 15 mins Total Time: 45 mins Servings: 4 Jump to Nutrition Facts Gazpacho is an uncooked soup hailing from Spain, usually made with tomatoes and served cold. This version uses cucumbers instead and blends them with feta cheese, cilantro, and yogurt for a zippy, herby delight. (If you don't like cilantro, use dill in this recipe instead.) Garlic and red wine vinegar are non-negotiables, as is the olive oil drizzled in to emulsify the soup. The finished dish is as bright and refreshing as it sounds. Topped with store-bought hot-smoked trout fillets, more cucumber, and cilantro, this green gazpacho recipe is a satisfying summertime meal. For a vegetarian version, skip the trout and top the gazpacho with crispy chickpeas, chopped avocado, and green bell peppers. To make crispy chickpeas, place a can of drained and rinsed chickpeas on a rimmed baking sheet, pat dry, and toss with a drizzle of olive oil, salt, and smoked paprika, if desired. Bake in a 425°F oven until crispy, about 20 minutes. Ingredients 2 large English cucumbers, chilled 3/4 cup whole-milk strained (Greek-style) yogurt 3 oz. feta cheese, crumbled (about 3/4 cup) 1/2 cup loosely packed fresh cilantro leaves and tender stems, plus more leaves for topping 3 medium cloves garlic, peeled and smashed 2 tsp. red wine vinegar 1/2 tsp. kosher salt 1/2 cup extra-virgin olive oil, plus more for topping 2 8-oz. pkg. hot-smoked trout fillets, skin removed and broken into bite-size pieces (about 2 cups) Freshly ground black pepper, for topping Directions Slice 1 cucumber to measure 1/2 cup and coarsely chop the rest. Transfer slices to a small bowl; refrigerate, covered, until ready to use. Transfer chopped cucumbers to a blender. Add yogurt, feta, cilantro, garlic, vinegar, and salt. Process until smooth, about 1 minute. With blender running, slowly pour in oil, processing until mixture is smooth, about 30 seconds. Refrigerate, covered, for at least 30 minutes and up to 1 day. To serve, top soup with sliced cucumbers, trout, cilantro, and pepper. Drizzle with oil. Make-Ahead: Refrigerate leftovers for up to 3 days. You may need to re-whisk the soup before serving to emulsify the mixture. Rate It Print Nutrition Facts (per serving) 543 Calories 37g Fat 9g Carbs 44g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 543 % Daily Value * Total Fat 37g 47% Saturated Fat 8g 41% Cholesterol 112mg 37% Sodium 1210mg 53% Total Carbohydrate 9g 3% Dietary Fiber 1g 3% Total Sugars 5g Protein 44g 88% Vitamin C 5mg 6% Calcium 202mg 16% Iron 2mg 11% Potassium 738mg 16% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.