Sorrel gazpacho is a chilled sorrel soup and a vibrant take on the classic Spanish Gazpacho, or cold soup. A Simple and nutritious soup that’s easy to prepare and has buckets of flavor! Sorrel leaves, known for their tangy flavor make this soup a perfect light lunch or refreshing aptizer on a warm day. The best part? No cooking required!

Gazpacho soup has it’s origins in  Andalusia, a region in southern Spain. It’s traditionally made by blending together tomatoes, cucumber, peppers, onions, garlic, and olive oil.

Seeking refuge from another Swedish winter, we spent a few sunshine-filled months in southern Spain. Inspired by the vibrant green carpet of wild sorrel blanketing the surrounding hills, this recipe brings together fresh sorrel, cucumber, creamy avocado, spring onions, and garlic to make a really simple yet refreshing gazpacho. 

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Sorrel is high in fiber and rich in micronutrients, including vitamin C. It contains a high amount of oxalic acid, a naturally occurring compound found in many plants. This acid gives sorrel its distinctive, slightly sour taste. While it's generally safe in moderate amounts, excessive consumption is problematic for some individuals.

Ingredients

​Serves 4 

1 Large bunch of fresh sorrel leaves. I used Wood Sorrel as it was easily foraged, but you can use any variety of garden Sorrel for this recipe. 

1 Medium sized cucumber. You can remove the peel if you wish. 

3 Spring Onions or a small bunch of chives. 

1 Small clove of garlic – peeled

1 Medium avocado

100ml  Cold water

You will need a food processor or stick blender/ immersion blender

Method

Pre-chill your bowls in the refrigerator or freezer for at least 10 minutes before serving. This ensures the soup stays cold for longer, maximizing its refreshing effect.

1. Give the sorrel a good rinse to remove any dirt. Discard any wilted or damaged leaves.

 -Wash the spring onions thoroughly and trim off the root ends.

 -Peel and scoop out the flesh of the avocado, discarding the pit.

2. Combine all of the ingredients in a food processor. Add a splash of water and blend until smooth.

-Gradually add more water as needed to achieve your desired soup consistency. 

Serving suggestions

This soup tastes great, garnished with something a little salty, like toasted and salted sunflower seeds, a sprinkle of feta cheese, or some chopped salted cashews. 

Served with a dollop of sour cream and some crusty bread for a more filling meal. 

Storage

Since avocados brown quickly after being cut, it’s best to enjoy this soup right away for the freshest flavor. However, if you need to store it, use an airtight container and consume it within a few hours.

Variations

​Feel free to experiment with adding other green vegetables, such as a handful of frozen peas, some baby leaf spinach, or some fresh parsley.

If you enjoyed this recipe, I would love it if you would give it 5 stars and let me know in the comments below!

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