Active Time
N/A
Total Time
30 MIN
Yield
Serves : 10
© Earl Carter

How to Make It

Step 1    

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.

Step 2    

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.

Make Ahead

The green gazpacho can be stored in an airtight container and refrigerated overnight.

Suggested Pairing

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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Aggregate Rating value: 5

Review Count: 1933

Worst Rating: 0

Best Rating: 5

Author Name: Karen O'Keefe

Review Body: Fresh and delicious. I garnished mine with shrimp and cilantro.

Review Rating: 5

Date Published: 2016-07-27