Gazpacho Verde ~ this healthy chilled soup is made with vibrant green heirloom tomatoes for a delicious variation on the Spanish classic.
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.
Note that these are not unripe green tomatoes, but a variety of tomato that happens to be green ~ there’s a big difference! There are several varieties of ‘ripe when green’ tomatoes, including Aunt Ruby’s Green, and Green Zebra. Like any other tomato, you’ll know it’s ripe when it feels soft to the touch. Be gentle, though, heirloom tomatoes are delicate and bruise easily!
I kept all the add-ins in this soup in the same color family to insure a vibrant result. I think it’s gorgeous, and it has wonderful flavor.
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.
Also try ~
- Heirloom Tomato Soup ~ each one is a gloriously unique color!
- Iced Cucumber and Yogurt Soup ~ this refreshing soup is the answer when it’s too hot to cook!
- Watermelon Gazpacho ~ yes, it’s a thing!
- 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
- fresh cracked pepper
- yogurt or sour cream for serving
- All the ingredients except the yogurt 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.
- 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.
- 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.
Don’t forget to pin this Gazpacho Verde!