Sometimes it takes me a whole year to get a recipe on this site. And some of you thought I had it together. My friend Kim from Something New for Dinner took these photos last July in a cooking class I hosted for friends and family in Sun Valley, Idaho. I’m finally sharing them with you!
Green gazpacho is a favorite in the late summer months when heirloom tomatoes are at their peak. Refreshing and super “clean,” you should definitely whip this up before the good tomatoes leave us. Feel free to replace the green tomatoes with red, especially if you are growing them in your garden.
I love the acidity in this soup from the tomatoes, sherry vinegar and lemon juice. It gets a touch of sweetness from agave nectar and spice from serrano chilies. Make a big batch on the weekend and snack on it all week long.
The best thing about this soup is you don’t have to turn on your oven or stove to make it. Just plug in a food processor and you’re good to go. If you don’t have a Cuisinart, you can use a Vitamix. You’ll need to purée the ingredients in several batches and stir everything together at the end.
I’m not a huge gazpacho fan, but this version is a favorite. Whole30, gluten-free, dairy-free and vegan, try it as a meatless Monday dinner with a big salad on the side. After a summer of indulging, this is just what the doctor ordered.
- 3 small Persian cucumbers skin on, roughly chopped
- 5 small heirloom green tomatoes such as zebras, cored and quartered, with seeds and juices (about 3 cups)
- 2 green onions white and green parts sliced
- 2 garlic cloves
- 1/2 cup cilantro packed
- 1/4 cup sherry vinegar
- 1/4 cup extra virgin olive oil
- 1/2 cup raw unsalted sunflower seeds or almonds
- Kosher salt and freshly ground pepper
- 1 Serrano pepper seeds removed (less to tone down heat)
- 1 teaspoon agave nectar or honey or more to taste depending on the acidity of your tomatoes
- 1 small lemon juiced
- In a large capacity Cuisinart (1 use a 14-cup), combine all the ingredients. If you have a 10-cup or less, roughly divide the ingredients in half and blend in two batches. Everything can be stirred together in a large mixing bowl once blended.
- Blend until smooth and season to taste. Depending on the sweetness of the tomatoes, add more agave nectar. Add more lemon juice for brightness and acidity or add more salt to enhance the flavor. Chill for at least 20-30 minutes before serving.
- Garnish the soup with a drizzle of extra virgin olive oil, a sprinkle of course sea salt and reserved cucumber or cilantro springs.
Thank you so much! I hope you enjoy it…
Ms. Amanda Vavilala
HI Marcia. How many servings does this recipe make?
So sorry I’m just now seeing this question! It makes a lot actually, I’d say 6-8 servings!