Gazpacho Recipe is Gloriously Aromatic and Delicious
This Gazpacho recipe uses under ripe tomatoes in a delicious Mexican Spanish theme. If you can’t find green tomatoes, use the least ripe ones that are available. I couldn’t find any under ripe tomatoes; I just used good ole red ones. My friend Susan gave me this recipe and it is truly yummy. She used the green tomatoes, which I found better tasting than the red ones I used. Either way, make this with whichever ones you can find. The flavors in this Gazpacho are gloriously aromatic.
I served this as a cold summer soup one evening last week. My friend actually served it as an appetizer served in tiny little cups. She put the cups on a tray and served it at a party. What a great idea!
3 greenish tomatoes (3-inch diameter), cored and chopped
1 medium green bell pepper, cored and chopped
1 medium cucumber, peeled, seeded, and chopped
A handful of parsley
A handful of cilantro
¼ cup fresh lime juice
1 medium, ripe avocado, peeled, pitted, and diced
1 t-minced garlic
1 t salt
1 t ground cumin
2 T olive oil
1 T red wine vinegar
1 t honey
1 cup cold water
Black pepper and cayenne to taste
Optional: can be served with tortilla chips and a spoonful of plain yogurt for the top of each bowl.
- Combine everything except the optional toppings in a large bowl and mix well.
- Puree in batches until reasonably smooth. I just put all of it into my VitaMix and blended it. Transfer to a container with a lid and chill until very cold.
Serve plain, or topped with plain yogurt and/or tortilla chips
As a side note:
Before I added the cold water, I mixed it all in the bowl and did a taste test.
Let me know how you enjoy this Gazpacho recipe. My husband loved it. Here is his empty bowl!