I love gazpacho, both for its taste and the ease in which it’s prepared (I mean, seriously, easier than making a salad). I’ve been playing around with different recipes and really liked the way this tangy green one turned out. It’s perfect for this time of year when cucumbers are booming and green tomatoes can still be found. Hope you enjoy!
2 pounds green tomatoes, cored and coarsely chopped
1 seedless cucumber, unpeeled and coarsely chopped
1 medium sweet onion, coarsely chopped
1 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
In a blender or food processor, 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 with mint leaves and a drizzle of olive oil and serve.
Note: The gazpacho can be stored in an airtight container and refrigerated overnight.
original recipe via Food & Wine