Tangy Green Tomato Gazpacho

Tangy Green Tomato Gazpacho
Tangy Green Tomato Gazpacho

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • 2

    pounds Green Zebra tomatoes, cored and coarsely chopped, plus 1 Green Zebra tomato cut into small wedges for garnish

  • 1

    seedless cucumber, unpeeled and coarsely chopped, plus finely diced unpeeled cucumber for garnish

  • 1

    medium sweet onion, coarsely chopped

  • 1

    Hass avocado—halved, pitted and peeled

  • 1

    small jalapeño, stemmed and seeded

  • 2

    garlic cloves

  • 2

    tablespoons freshly squeezed lime juice

  • 2

    tablespoons mint leaves, plus more for garnish

  • 2

    tablespoons cilantro leaves

  • 1/4

    cup extra-virgin olive oil, plus more for drizzling

  • Salt and freshly ground pepper

Directions

In a blender, combine half each of the coarsely chopped green tomatoes, cucumber and onion with the avocado, jalapeño, garlic, lime juice and 1 cup of cold water and puree until smooth. Transfer the puree to a large bowl. Add the remaining coarsely chopped green tomatoes, cucumber and onion to the blender along with the 2 tablespoons of mint, the cilantro and 1/4 cup of olive oil and pulse to a chunky puree. Add the puree to the bowl and stir well. Refrigerate the soup until well chilled, about 1 hour. Season the gazpacho with salt and pepper and ladle it into chilled bowls. Garnish the cold soup with the tomato wedges, diced cucumber, mint leaves and a drizzle of olive oil and serve. Make Ahead The green gazpacho can be stored in an airtight container and refrigerated overnight.

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