Gazpacho -Tangy Green Zebra

By blum099

Ingredients

• Green Zebras are heirloom tomatoes with a striped pattern; they are sweet like red tomatoes but give this gazpacho a lovely jade hue. To make the chilled soup extra tangy, use tomatillos or unripe red tomatoes instead of Green Zebras.
• RECIPE 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 COUPONS
• 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 pepp
• Get Cooking: http://www.cooking.com/recipes-and-more/recipes/Tangy-Green-Zebra-Gazpacho-recipe-13170.aspx?a%3dcknwrdne03030a%26s%3ds0047593366s%26mid%3d1130197%26rid%3d47593366#ixzz23kFPpaoP

Preparation

Step 1

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