Green Gazpacho Recipe- Perfect Summer Recipe that allows you to use those green tomatoes. The last few days in Richmond have been record breaking, over 100 degrees before humidity….I don’t know too many people who want to put on the oven and bake a casserole for 1 hr. The thought of putting something that warm in my mouth makes me sweat.My friend Jennifer has been making green gazpacho for a couple of years and I usually supply her with a few green tomatoes so she can make a batch for me.
Well this year I thought I would try it myself since I had a few large size tomatoes in my garden that I just couldn’t be patient enough to wait for. Yes coming from the impatient gardener who knew that I would be lost with 8 red tomatoes at the same time. This is a great way to pick those tomatoes that are still green b/f going away and knowing they will go to waste. Or if a storm or animal knocks down your crops and they just won’t taste the same ripening by the window.
I was fortunate to also have some cucumbers ready as well. I also had left over cilantro in the fridge from the Peach Salsa that was going to go bad if I didn’t use it.
Well in just a few minutes and only the power of my food processor I have a great and refreshing soup that you can snack on all day to keep you cool. Jennifer suggests tasting the Green Gazpacho Recipe- after blending and before adding the honey and vinegar just to get the flavor to your taste. Serve as an appetizer in small cups or as a main course lunch.
GREEN GAZPACHO RECIPE
Yield: 4 to 5 servings
Preparation time: 15 minutes, plus time to chill.
(Keeps well for days if tightly covered and refrigerated.)
If you can’t find green tomatoes, use the least ripe ones available.
- 3 green tomatoes (3-inch diameter),cored and chopped
- 1 medium-sized green bell pepper, chopped
- 1 medium (7-inch) cucumber,peeled, seeded, and chopped
- A handful of parsley
- A handful of cilantro
- 1/4 cup fresh lime juice(about 2 juicy limes’-worth)
- 1 medium (4-inch) avocado,peeled, pitted, and diced (optional)
- 1 medium clove garlic, minced
- 1 tsp. salt
- 1 tsp. ground cumin
- 1 to 2 Tbs. extra-virgin olive oil
- 1 Tbs. red wine vinegar
- 1 tsp. honey or sugar
- 1 cup cold water
- Black pepper, to taste
- Cayenne pepper, to taste
- Optional: tortilla chips, for the top
1. Combine everything in a large bowl, and mix as well as possible.
2. Purée the soup bit by bit in a blender or food processor, until reasonably smooth (it doesn’t have to be perfect). Transfer to a container with a lid, and chill until very cold.
3. Serve plain or topped with tortilla chips.
Afraid of green tomatoes or just can’t bear not letting them turn red, here is the link to traditional gazpacho I made last summer.
What do you think of this Green Gazpacho Recipe?