A vivid green, cold soup decked with white flowers, asparagus heads and a dollop of yogurt.

Matcha gazpacho

A chilled soup highlighting the herbaceous flavor of matcha with peppers and cucumbers.

dietary badge | Gluten free
dietary badge | Vegan adaptable

Servings icon

Servings: 4-6

Start to finish icon

Active time: 25 minutes

Matcha leaf blend icon

Signature Blend: 3 shots

Matcha leaf blend icon

Level: 3

  • ½ c (150 g) lightly-toasted day-old bread
  • 4 (500 g) green bell peppers
  • 1 c (250 g) cucumbers
  • 1 (5 g) serrano or jalapeno, de-seeded
  • 2 ½ tbsp (30 g) sugar
  • ¾ c (100 g) almonds, toasted
  • 4 c (125 g) baby spinach
  • 2 c (50 g) parsley
  • 1 c (200 g) extra virgin olive oil
  • 1 ¾ c (25 g) sherry vinegar, to taste

  1. Preheat the oven to 375°. 
  2. Cut the bread into cubes.
  3. Toss the bread with olive oil and salt and spread them across a baking sheet.
  4. Bake for 15 minutes or until lightly toasted.
  5. Chop the bell peppers, chili and cucumbers. Put them in a blender with the remaining ingredients, matcha, bread and seasonings, with the exception of the olive oil. 
  6. After all the ingredients are blended, slowly add the olive oil. 
  7. Add in vinegar to taste, right before serving. 
  8. If it’s thick, add a touch of water until it has a thick, chunky soup consistency.
  9. Serve with a side of yogurt and cucumber pieces.


  • If the vinegar is sitting in the soup for too long, it will discolor the soup.
  • It’s optional to reserve some of the toasted bread cubes and float them on the soup before serving.