Matthew Woolen is a master pastry chef and has worked in a variety of Seattle restaurants, including gastropub Old Sage, Zhu Dang, and a gluten-free restaurant called Capitol Cider.

Matthew Woolen

This green gazpacho is your new favorite savory fruit soup, bursting with veggies, fruit, and herbs. It’s an arrestingly green way to turn amazing summer produce into a cooling and refreshing dish.Taking a cue from ajo blanco, a <a href="https://www.chefsteps.com/recipes/white-gazpacho">white gazpacho</a> that’s enriched by almonds, we give you the option of adding shelled and peeled pistachios, which add creaminess and richness to the soup. Their distinctive nutty flavor complements the sweetness of honeydew melon; floral notes from Thai chile, cucumber, basil, and coconut water; and the grassiness of snap peas, parsley, and bell pepper. To dial up the green coloring, we blanch and shock snap peas and herbs, which also makes the peas a little sweeter and destroys enzymes (polyphenol oxidases) in the herbs that will degrade the color and flavor of the soup as it sits. Blend it all up and get it super cold, then serve it with a big glug of grassy olive oil for a pretty-as-a-picture, green-on-green starter for any meal.

Super Green Gazpacho