Green Zebras are heirloom tomatoes with a striped pattern; they are sweet like red tomatoes but give this gazpacho a lovely jade hue. To make the chilled soup extra tangy, use tomatillos or unripe red tomatoes instead of Green Zebras.
More Tomato Recipes
2 pounds Green Zebra tomatoes, cored and coarsely chopped, plus 1 Green Zebra
tomato cut into small wedges for garnish
1 seedless cucumber, unpeeled and coarsely chopped, plus finely diced
unpeeled cucumber for garnish
1 medium sweet onion, coarsely chopped
1 Hass 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
How to Make It
In a blender, 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 the cold soup with the tomato wedges, diced cucumber, mint leaves and a drizzle of olive oil and serve.
The green gazpacho can be stored in an airtight container and refrigerated overnight.
At Katie Lee's party, the guests drank a vibrant, lemony Sauvignon Blanc from New York with this refreshing soup. A good choice would be a Sauvignon Blanc from a cool climate, like New Zealand's Marlborough region.
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