|This gazpacho may be my new favorite thing to make with Green Zebra Tomatoes!|
Oh how I wish the weather gods in Utah had cooperated so I could have been sharing this fantastic recipe for Green Zebra Gazpacho with Cucumber and Avocado during the hottest part of the summer! But Utah had a cold rainy spring this year which made the tomatoes very slow to start ripening, and it's only the last couple of weeks I've had enough of a surplus of my beloved Green Zebra Tomatoes that I thought of doing anything besides just eating them immediately when I picked one! I enjoyed this recipe so much that now I'm hoping for a nice hot September and lots more Green Zebra tomatoes so I can make it a few times before it's really fall. If you have green or yellow tomatoes and warm weather where you are, I hope you'll try it too.
If you've never had Gazpacho, the chilled tomato soup that comes from Spain, you may be skeptical about whether a soup like this can really taste like anything special. I know I was, but when I first tried Gazapacho with some of my blogging friends in 2006, I was really blown away by how delicious it was. (If you want to use red tomatoes I would try that recipe.) You can tell I turned into a gazpacho fan because in 2007 I made Confetti Gazpacho with Yellow Tomatoes, Red Peppers, and Basil, and now I'm making it again with green tomatoes. Traditional Gazpacho has bread, but I make mine without it so it's also a tasty phase one treat.
Put the minced fresh garlic, lemon juice, bell pepper, and cucumber into the food processor and process until it's mostly chopped.
I used six Green Zebra Tomatoes for this, but you could use any type of green or yellow tomatoes. (If you only have red tomatoes, I'd make this Gazpacho instead.
I chopped up the tomatoes and dug two avocados out of the fridge. (They were a little past their prime, which didn't matter at all in a soup like this!)
Add the chopped tomatoes and the scooped out avocado to the food processor and continue to process until it's a finely blended as you'd like. (I like it just a little chunky, but mostly liquid.)
Add the Green Tabasco sauce and sea salt and process for a few seconds. Then taste the Gazpacho to see if you'd like it a bit saltier or spicier. (I like it pretty strongly flavored.)
I loved the crunch of a few cucumbers on top as a garnish for the soup, but that's completely optional! Gazpacho is best when it's chilled for a few hours or longer, but I couldn't resist eating a little of this as soon as I made it.
(Makes about 5 cups, recipe created by Kalyn)
5 large garlic cloves, minced (or less if you're not that much of a garlic fan)
1/4 cup fresh squeezed lemon juice
1 green pepper, seeds removed and coarsely chopped
1 medium-large cucumber, chopped (plus more for garnish if desired.)
6 Green Zebra tomatoes (or use other ripe green or yellow tomatoes)
sea salt to taste
Green Tabasco Sauce to taste (or other hot sauce)
Chop garlic and squeeze lemon juice. Remove seeds from green bell pepper and coarsely chop. Chop cucumbers. Put garlic, lemon juice, green bell pepper, and cucumber into food processor fitted with steel blade and process until the mixture is mostly chopped. (This will take a minute or two.)
While the mixture chops, cut up tomatoes and cut avocado in half and remove the seed. When you think peppers and cucumbers are chopped enough add the diced tomatoes and scooped-out avocado flesh to the food processor and process about 1 minute more, or until the mixture is as finely blended as you'd like it. (I like it slightly chunky.) Add the sea salt and Green Tabasco sauce, starting with about 1 tsp. of each and blending for a few seconds, then tasting to see if it is salty and spicy enough for you. (I used a little more than a teaspoon of each, but I like strong flavors.)
Put Gazpacho into a glass or plastic container and chill in the fridge for a few hours to develop flavors. Serve cold, garnished with a little bit of finely chopped cucumber if desired. This will keep in the fridge for several days, but it probably won't last too long!
South Beach Suggestions:
Soup like this made with tons of healthful low-glycemic vegetables is a great choice for any phase of the South Beach Diet. I'd love this as a light summer lunch, but it would also be delicious as a starter soup for a dinner.
Ten More Tasty Gazpacho-like Soups You Might Like to Enjoy:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Red Gazpacho and Cooking with Friends from Kalyn's Kitchen
Confetti Gazpacho with Yellow Tomatoes, Red Peppers, and Basil from Kalyn's Kitchen
Watermelon Gazpacho with Lime from Gluten Free Goddess
Spanish Gazpacho from Leite's Culinaria
Mango Gazpacho with Shrimp and Avocado from Soup Chick
Chunky Gazpacho from Poor Girl Eats Well
Creamy Chilled Cucumber and Avocado Soup from Pinch My Salt
Avocado Gazpacho from My Colombian Recipes
Gazpacho from bell'alimento
Gazpacho from Ambitious Deliciousness
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)