Green Gazpacho

I challenge you to find a soup easier than gazpacho. It's perfect for the summer, because it's fast and you don't have to cook it! I think the key to this recipe is to have really good tomatoes. I don't really like tomatoes that much, so they have to be really, really good for me to want to eat them. Lucky for me, I was able to get big, ugly, lumpy heirloom tomatoes from the farmer's market. They were delicious.

Original recipe via panningtheglobe.com and nytimes.com 

Grocery list items: 

large green tomatoes 

cucumber 

jalapeño 

cilantro 

avocados 

radishes 

basil 

If you don't know, gazpacho is cold soup that originated in Spain. It consists of the base soup and a garnish, which gives the soup texture and lots of fresh flavors. 

You don't have to make this soup green if you can't find green tomatoes. Red or yellow would work, but if you want to make it a green recipe, I do recommend using a variety that is actually green. I think an unripe green tomato would make more tart. 

Also a hand blender or a regular blender definitely comes in handy for this recipe. 

Green Gazpacho

 

For the soup:

3 large green tomatoes 

1 cucumber, peeled 

1/2 onion 

1 jalapeño, seeds and core removed 

handful cilantro, rinsed 

2 cloves garlic 

1 1/2 avocados 

2 tbs white vinegar 

2 tbs lime juice 

salt + pepper 

Chop all your ingredients and place them in a big bowl, or in the bowl of a blender. Blend until smooth and creamy. Place in the refrigerator to chill while you make the garnish. 

For the garnish: 

5-6 red radishes, rinsed

handful cilantro, rinsed 

small handful basil, rinsed 

1/2 avocado 

a few cherry tomatoes (optional) 

1 tbs lime juice 

salt + pepper  

Trim off the root and green parts of the radishes and chop them into small pieces. Chop the avocado into similarly small pieces. Finely chop the basil and cilantro. Quarter the cherry tomatoes. Mix them together in a bowl and toss with lime juice, salt and pepper. 

Now you are ready to serve! Fill a bowl with gazpacho and gently spoon the garnish on top. Drizzle with some olive oil and a turn or two of black pepper, and enjoy!

To make a complete meal, we also had quesadillas. Want the recipe? Put cheese, beans, and some corn salsa in between two corn tortillas. Pan fry in a little oil until cheese is melted and tortillas are crispy. Flip, then sprinkle with paprika and serve.

What else would go really well with this gazpacho recipe?