Gazpacho Verde

 
Here's a gazpacho that's a little different, and really delicious.  Happy Cinco de Mayo!

The availability of multicolored heirloom tomatoes inspired me to create this version of green gazpacho, and I think it's a winner. You might have seen it made with tomatillos, spinach, or even arugula, but I like the classic flavor of tomatoes best.

Gazpacho Verde
serves 4
1 jalapeno pepper, rough chopped
3 cloves garlic, peeled and smashed
1 bunch (7 or 8) green onions, sliced in large pieces
1 green bell pepper, seeded and cut in large chunks
1 English cucumber, cut in large chunks.  Do not peel.
3 medium to large green or greenish heirloom tomatoes, rough chopped
bunch of cilantro, to taste
Juice and zest of 1 lime
2 Tbsp sherry vinegar
2 Tbsp extra virgin olive oil
salt
fresh cracked pepper
yogurt or sour cream for serving

• All the ingredients get pureed or finely chopped in either a food processor or a blender.  Do it in stages, and you can vary the texture of the ingredients.  Or you can go for a uniform puree.  It doesn't really matter how you go about it, as long as you get everything pureed by the end. 
• I rough chopped the jalapeno, seeds and all, along with the garlic and green onions for my first round.  Process until it has the texture you like.  Put it aside in a bowl while you work with the rest of the ingredients.
• I do the next couple of batches as a combination of the cukes, tomatoes, peppers and cilantro.  The tomatoes add the liquid which helps the processing along.  Scrape down the sides of your processor or blender as you go to get a uniform result.  
• Mix all the batches together in a bowl, and blend in the oil and vinegar, salt, pepper, lime zest and juice.  Be sure to taste as you go.  
• Refrigerate the gazpacho for at least a couple of hours to allow it to get really cold.  The flavor will get better as it sits, too. 
• Serve with some yogurt or sour cream and drizzle with a little more olive oil.

Notes:  One of my 'green' tomatoes turned out to be garnet colored inside, and I didn't want to ruin the bright green of my gazpacho, so I chopped it up and used it as a garnish.  If you can't find green tomatoes, you could use yellow ones, or even zucchini.  The English cucumber is the kind that isn't waxed and has a thin skin; they come shrink wrapped in plastic.  It adds good color and texture to the gazpacho so it's worth tracking down.

One last thought...you could thin out the gazpacho with a shot of vodka or tequila and serve it as a drink.  Add a wedge of lime and a celery swizzle stick.  After all, it's Cinco de Mayo.


Other gazpacho recipes you might like:
Andalusian Gazpacho
Yellow Cherry Tomato Gazpacho