The Alexis Show – Green Mint Tea Gazpacho (VIDEO)


note that this video was previously published on July 23rd, 2014

Welcome to The Alexis Show! This week’s feature recipe is Green Mint Tea Gazpacho.

Infused with a traditional blend of Chinese gunpowder green tea and dried mint, this chilled summer soup features a tea concentrate and tea steeped grapeseed oil. The tea balances the bundle of bright green ingredients rather than being the star of the show. Pair a cup of the soup with a glass of iced green mint tea for a simply refreshing meal.

Makes 6.5 cups


2 cups green grapes, divided (1 cup whole grapes for blending & 1 cup halved grapes for garnish)
2 cucumbers, peeled, seeded and roughly chopped (1 for blending & 1 for garnish)
3 stalks celery, roughly chopped
5 green onions, whites & green roughly chopped
2 garlic cloves, peeled
2 cups fresh mint leaves, divided (1 for blending & 1 for garnish)
1 avocado, peeled and pit removed
4 tablespoons fresh lime juice (approx 4 limes)
2 cups water
¼ cup green tea oil (see recipe below)
3.5 tablespoons Moroccan Mint Green Tea Blend
Salt and pepper to taste

Green Tea Oil Ingredients:
¼ cup grapeseed oil
1.5 tablespoons Moroccan Mint Green Tea Blend

To Make Green Tea Oil:
Heat ¼ cup grapeseed oil in small pot over low heat until it reaches 140 degrees (candy thermometer recommended – higher temperatures will burn the tea leaves). You should not hear sizzling when adding leaves to the oil. Turn off the heat and add 1.5 tablespoons of the Moroccan Mint Green tea to the heated oil. Continuously stir the leaves in the oil for 3 minutes. Remove from the burner and let cool completely. Strain the tea leaves and use right away or refrigerate in airtight container (for a faster chill, pop the brewed tea into the freezer).

To Make Gazpacho:
Bring 2 cups of water to a boil and then cool to 175 degrees. Steep 3.5 tablespoons of the Moroccan Mint Green tea for 3 minutes. Strain the leaves and cool tea completely (for a faster chill, pop the brewed tea into the freezer). Keep in mind that one cup of the brewed tea will be used during blending and the second cup will be stirred in at the end.

To blender, add 1 cup of whole green grapes, 1 cucumber, celery, green onions, garlic cloves, 1 cup of fresh mint leaves, contents of 1 avocado, 4 tablespoons of lime juice, 1 cup of cooled Green Tea Oil and 1 cup of cooled brewed tea. Blend until all ingredients are pureed and soup is completely smooth. Stir in 1 cup of the chilled green mint tea (this ensures that the soup won’t be too frothy) and season to taste with salt and pepper. Store in an airtight container for an hour to allow flavors to blend and for the soup to fully chill. When ready to serve, stir soup (as it may have settled), pour into a serving bowl and top with 1 roughly chopped cucumber, 1 cup of halved green grapes, and 1 cup fresh mint leaves.

Stay tuned each week for new episodes of The Alexis Show!

Click here to download a copy of the Green Tea Oil recipe used in the soup, and here to download the Green Mint Tea Gazpacho recipe.

Don’t miss an episode – visit The Alexis Show page today for a complete listing of shows!


About Author

Alexis Siemons is a tea consultant and writer living in Philadelphia. She is certified in the Foundations of Tea (Level 1 & 2) by the Specialty Tea Institute, a division of the Tea Association of the USA. As a tea enthusiast, she writes about her steeped adventures on her website and blog, teaspoons & petals, teaches a series of culinary tea classes, and develops tea-infused recipes for restaurants. She also consults with tea companies, developing tea programs and creative marketing strategies. Her recipes and stories have been published in Anthology Magazine, Grid Magazine, Philadelphia Magazine, Kinfolk Magazine, Remedy Quarterly, Women's Health Magazine and Design*Sponge.

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