Green Gazpacho
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Author: Johnida Dockens Status: published Published: Jun 23,2009 license cc-by-nc-nd tags: recipe, cooking, soup, Maricopa County, Mesa, AZ, Arizona, MesaHome, AZWFood, Green Gazpacho, Enchanted Broccoli Forest,
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Share on TwitterWicked tasty, and super easy.
3 green tomatoes, 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 limes'-worth)
1 medium (4-inch) avocado, peeled, pitted, and diced
1 medium clove garlic, minced
1 tsp salt
1 tsp ground cumin
1 to 2 tbsp extra-virgin olive oil
1 tbsp 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
Combine everything in a large bowl, and mix as well as possible. Purée the soup bit by bit in a blender or food processor, until reasonably smooth (we like ours a bit on the chunky side). Transfer to a container with a lid, and chill until very cold. Serve plain or topped with tortilla chips and/or a dollop of plain yogurt.
