/Broccoli and Blue Cheese Gazpacho Recipe
Broccoli and Blue Cheese Gazpacho recipe

Broccoli and Blue Cheese Gazpacho Recipe

This Broccoli and Blue Cheese Gazpacho is a refreshing and creamy cold soup that combines the earthy flavours of broccoli with the tanginess of blue cheese.





  • Step 1.

    In a large pot, bring 4 cups of water to a boil. Add 500g of broccoli florets and cook for about 3-4 minutes, or until tender. Drain and rinse with cold water to stop the cooking process.
  • Step 2.

    In a blender, combine the cooked broccoli, 200g of plain Greek yogurt, 100g of crumbled blue cheese, 2 cloves of garlic, 2 tbsp of olive oil, the juice of 1 lemon, 1 tsp of salt, and a pinch of black pepper.
  • Step 3.

    Blend until the mixture is smooth and creamy. If needed, add a bit of water to reach your desired consistency.
  • Step 4.

    Taste and adjust the seasoning if necessary.
  • Step 5.

    Transfer the gazpacho to a bowl and refrigerate for at least 1 hour to chill and allow the flavours to meld.
  • Step 6.

    Before serving, garnish the gazpacho with additional crumbled blue cheese, chopped fresh chives, and a drizzle of olive oil.
  • Step 7.

    Serve the Broccoli and Blue Cheese Gazpacho cold. Wish a side of bread for dipping.


  1. 500 gBroccoli Florets

  2. 200 gPlain Greek Yogurt

  3. 100 gBlue Cheese (crumbled)

  4. 4 Garlic Cloves

  5. 2 tbspOlive Oil

  6. 1 Lemon

  7. 100 mgSalt

  8. 100 mgBlack Pepper

  9. 1 tbspFresh Chives (chopped)

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