Green Gazpacho
Substitute yellow tomatoes, or a mixture of yellow and green, if you can't find heirloom zebra tomatoes. I also like this with a few ripe tomatillos thrown in the mix.
Ingredients
- 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
Instructions
- 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.