Monday, September 05, 2011

Recipe for Green Zebra Gazpacho with Cucumber and Avocado

Green Zebra Tomato Gazpacho
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. 

Chop up one large cucumber and a green bell pepper.

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.


Green Zebra Gazpacho with Cucumber and Avocado
(Makes about 5 cups, recipe created by Kalyn)

Ingredients:
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)
2 avocados
sea salt to taste
Green Tabasco Sauce to taste (or other hot sauce)

Instructions:
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.) counter customizable free hit

31 comments:

  1. I bet this is super tasty. I was surprised at how much I enjoyed your zebra tomatoes from the shower!

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  2. Becky, I am crazy over those Green Zebra tomatoes.

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  3. I love the color of your gazpacho, Kalyn. And I think I'd go crazy too, if I had those beauties growing in my garden.

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  4. Thanks Simona! They are so good; I look forward to them every year.

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  5. Now I definitely want to put some Green Zebras in my garden next summer. Are they tart, or sweet? I'm wondering whether a mix of red tomatoes and tomatillos would give the same flavor (though not the gorgeous green color), or are the tomatoes very sweet on their own?

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  6. Lydia, the color might be deceptive, because the green tomatoes are not tart at all. They have a delightful flavor that's hard to categorize except it's very tomatoey, but slightly different than red tomatoes.

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  7. Green zebras are one of my favorite heirlooms...they must make this gazpacho so exquisitely flavored!

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  8. I'm one of the people who might use a little less garlic, but this looks fantastic! I love Green Zebra tomatoes, but don't have space to grow them myself yet. Luckily, I can pick them up at the farmer's market!

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  9. Joanne, I definitely understand why they're your favorite, and I love them in this recipe.

    Nicole, that's the good thing about gazpacho; adjust to your own taste!

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  10. I go crazy on these tomatoes... so much fun to use and serve! saving this recipe

    Dave

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  11. I love this recipe. And that color- gorgeous!

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  12. Dave, I can't imagine not planting them now that I've had them a few years. Just love them!

    CJ, thanks. I still have tomatoes, cucumbers, and green peppers so I'm going to get avocados so I can make it again.

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  13. I just love how pretty Green Zebra tomatoes are - this is a super green soup, so pretty! Wish summer went longer so I could enjoy more tomatoes.

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  14. Jeanette, I am 100% in favor of that idea!

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  15. Hi Kalyn, This gazpacho looks delicious. I know how good the tomatoes grown in your garden are! The tomato salad you brought to Maria's shower was the best I have ever had. Cucumbers and avocado can only make them better.

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  16. Thanks Sandy! And it was very fun meeting you at the shower. Glad you enjoyed the tomato salad. I am loving this soup for the last hot days of summer here.

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  17. You make green tomatoes looks so good (I'm a little scared of them!)

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  18. Charissa, the Green Zebra tomatoes are delicious. Try them sometime and you'll be surprised.

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  19. Kalyn, I am doing some bookkeeping work, and I just wanted to stop by and thank you again for being such an active part of erecipeCards. Things are going terrific and I could not be more pleased each time I see you adding to your page

    Thanks again

    Dave

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  20. Looks delicious! I need to try this.

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  21. Dave, happy I can support the site.

    Nikki, hope you have some green or yellow tomatoes so you can try it!

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  22. This looks really delicious! I love this take on gazpacho, and I hope I can try this recipe soon (or even get my hands on some of those awesome looking tomatoes).

    Serious Eats recently posted an entry about the science of creating a perfect gazpacho - I'm no gazpacho fanatic, but it certainly kept my interest!

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  23. Interesting, I will have to look for that.

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  24. I saw the name of this recipe on my BlogHer side bar and said, "That's so a Kalyn recipe!" I love green zebra tomatoes.

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  25. Susan, that's funny! I just love them too. I think they are officially my favorite tomato!

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  26. This reminds me of the golden gazpacho we made with roasted yellow tomatoes.

    I love the variety of tomato colors! Green Zebras are some of the best tasting ones around.

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  27. Nate, I agree and I do love those green zebras!

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  28. This was such an easy and yummy recipe! This is the first year I grew the green zebras and have been looking for something other than canning. I did add some fresh parsley and basil but other than that I followed the recipe.

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  29. Jill, so glad you enjoyed it. I do love those Green Zebras!

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  30. Once again you have expanded my culinary horizons - Where oh where can I buy some???

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  31. Donna, I seem to find Green Zebra plants every year, but always at a different place. I bet you can get the tomatoes at the Farmer's Market soon though.

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