Recipes

Tangy Green Zebra Gazpacho

Name: Tangy Green Zebra Gazpacho
Total time: 30 min
Ingredients: 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

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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

By Katie Lee

Updated on March 5, 2018

Tangy Green Zebra Gazpacho — Photo: © Earl Carter

Total Time:

30 mins

Yield:

10

Ingredients

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

Directions

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.

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.