Green Girl Gazpacho

 
 

Green is for girls. Why? Because dark greens have calcium to help us build strong bones, fiber to make us feel satisfied and keep us regular, plus powerful antioxidants to preserve our youth. 

For anyone following our blog, you may have noticed the recipes call for A LOT of fresh herbs. From basil smoothies to parsley salads, I can't get enough of the bright, fresh flavors. My love affair with fresh herbs began with my favorite cookbook ever, Plenty. These unprecedented, multi-ethnic recipes could convert any carnivore into a veg-lover. After these intensely flavorful recipes, there was no turning back. No more measly tablespoons for this girl; I use the entire bunch of fresh herbs, and then some. Which brings us to my favorite summer soup - Green Gazpacho! As you'll see, I'm not shy with the cilantro. 

Perfect for a hot day, this recipe requires zero cooking, less than 20 min. prep time, and highlights some of the best flavors of summer. 

There are few key steps to success with this recipe: 

  • Choosing tart rather than sweet tomatoes is essential to achieve a super refreshing, tangy flavor. I used a combo of green tomatoes from my garden - really, I picked unripe tomatoes - green zebras, and kumato tomatoes a very dark greenish-purplish heirloom tomato with amazing flavor (sold at Trader Joe's). If you can find them, tomatillos would also work fantastically in this recipe.
  • Don't be shy with the salt. It brings out the flavors of all the fresh summer ingredients. Taste as you go and adjust salt as desired. 
  • Serve cold! Keep in fridge until the very last minute - the colder the better. 
Tomatoes in picture are the Green Zebras, and unripe green tomatoes. 

Tomatoes in picture are the Green Zebras, and unripe green tomatoes. 

Now, without further ado, the recipe: 

Ingredients: 

Serves 6

  • 1.5 very ripe avocados 
  • Juice from 2 small limes
  • 1 large bunch of fresh cilantro
  • 1 medium sized sweet onion, peeled & chopped 
  • 1 Tsp salt (more may be needed) + freshly ground pepper to taste 
  • 5 small or 2 large cucumbers, peeled & chopped
  • 2 lbs green tomatoes, tomatillos, or other tart/tangy varieties- don't be afraid to use a mix
  • 1 small jalapeno - include seeds for a good kick in the pants

Preparation: 

In a large food processor or blender, toss in all ingredients together and blend until imperfectly smooth - a little texture never hurt anyone. Depending on how liquidy the tomatoes and cucumbers are, additional water may be needed to achieve desired consistency (that's your call). I like to set aside about half a cucumber, a tomato and handful of fresh cilantro to garnish with. Chill in fridge for at least 30 minutes before serving. 

 
 

Hope this soup freshens up your summer!

Let us know if you try it and how it went - we love hearing from you!