Ingredients
2 lb Green Zebra tomatoes, cored and coarsely chopped plus 1 Green Zebra tomato cut into small wedges for garnish
1 seedless cucumber, unpeeled and coarsely chopped plus finely diced unpeeled cucumber for garnish
1 medium sweet onion, coarsely chopped
1 Hass avocado-halved, pitted and peeled
1 small jalapeño, stemmed and seeded
2 clove garlic
2 Tbsp freshly squeeze lime juice
2 Tbsp mint leaves, plus more for garnish
2 Tbsp cilantro leaves
¼ cup extra-virgin olive oil, plus more for drizzling
salt and freshly ground pepper
1 seedless cucumber, unpeeled and coarsely chopped plus finely diced unpeeled cucumber for garnish
1 medium sweet onion, coarsely chopped
1 Hass avocado-halved, pitted and peeled
1 small jalapeño, stemmed and seeded
2 clove garlic
2 Tbsp freshly squeeze lime juice
2 Tbsp mint leaves, plus more for garnish
2 Tbsp cilantro leaves
¼ cup extra-virgin olive oil, plus more for drizzling
salt and freshly ground pepper
Directions
1. In a blender, combine half each of the coarsely chopped green tomatoes, cucumber and onion with the avocado, jalapeño, garlic, lime juice and 1 cup of cold water and puree until smooth. Transfer the puree to a large bowl.
2. Add the remaining coarsely chopped green tomatoes, cucumber and onion to the blender along with the 2 tablespoons of mint, the cilantro and 1/4 cup of olive oil and pulse to a chunky puree. Add the puree to the bowl and stir well. Refrigerate the soup until well chilled, about 1 hour. Season the gazpacho with salt and pepper and ladle it into chilled bowls. Garnish the cold soup with the tomato wedges, diced cucumber, mint leaves and a drizzle of olive oil and serve.
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