If you happen to have an abundance of tomatoes, make some gazpacho. Gazpacho is a wonderful chilled soup made with ripe uncooked red tomatoes, crispy cucumbers, onions, peppers, garlic and other ingredients. Gazpacho has its origins in Spain however my version is somewhat similar but with a champagne vinegar and an obvious green tomato twist.
Green Zebra Tomatoes are my all time favorite heirloom tomatoes. I plant several of these tomato plants in my little pocket garden every year. When green zebra tomatoes are ripe, they are a gorgeous light green color with dark green stripes rather than the traditional all red color. They are mild in flavor and are suitable for many dishes. Mix these with other tomatoes in a dish or on a salad for a “pop” of color. If you have a bunch of these little green tomato gems, be sure to make this gazpacho! Enjoy! Tessa
- 2 pounds green zebra tomatoes
- 1/2 English cucumber cubed
- 4 green onions
- 1 bell pepper (quartered)
- 1 avocado (quartered)
- 2 cloves garlic
- 1/4 c. cilantro
- 1 c. water
- 1/8 c. olive oil
- juice of 1 lemon
- 3 Tbls. champagne vinegar
- 1 tsp salt or to taste
- 1/4 tsp. fresh cracked black pepper or to taste
- garnish with cilantro sprigs and chopped red and yellow tomatoes
Begin by peeling your tomatoes. The easiest way is to drop the tomatoes in boiling water for about 30 seconds and remove. Then core and peel. Toss the tomatoes into a food processor and buzz it up but do not puree. You want to have some small pieces in the soup. Put the tomatoes in a bowl. Add remaining ingredients and repeat. Mix ingredients together and place in the refrigerator for about 2 hours or overnight. Before serving taste and correct your seasonings. Garnish with cilantro sprigs and chopped tomatoes. Makes about 8 servings.
* Note: Go ahead and use red tomatoes if you like. I did not make up the rules and I purposely chose green tomatoes for the visual effect.