Green Gazpacho
Updated Aug. 10, 2022
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2½pounds ripe plum or grape tomatoes, coarsely chopped
- 1stalk lemon grass, peeled and coarsely chopped
- ¼cup vodka
- 2cucumbers, peeled and chopped
- 2green bell peppers, seeded, cored and chopped
- 4tomatillos, chopped
- 2tablespoons white wine vinegar
- 1tablespoon sherry vinegar
- 1tablespoon lemon juice
- 1tablespoon sugar
- Salt and pepper
- ½avocado
- 1small handful chives
- 1small handful cilantro
- 1small handful parsley
- 1bunch scallions, trimmed
Nutritional analysis per serving (8 servings)
101 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 16 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 3 grams protein; 722 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
The day before serving, combine tomatoes, lemon grass and vodka in a blender and puree until smooth. Line a sieve with cheesecloth or paper towels, set over a bowl and pour in tomato mixture. Refrigerate overnight; clear liquid will slowly drain through. Discard solids.
- Step 2
In a glass or ceramic bowl, combine cucumbers, green peppers, tomatillos, vinegars, lemon juice, sugar and a generous sprinkling of salt and pepper. Refrigerate overnight.
- Step 3
In a large bowl, blend marinated vegetables, avocado, chives, cilantro, parsley, scallions and tomato liquid until smooth. Taste for salt, pepper and vinegar, adding more as needed. Serve very cold.
Private Notes
Comments
The gazpacho received very favorable reviews, but it was suggested that it needed the addition of chili pepper. Personally I found the white wine vinegar taste a bit strong.
We loved this gazpacho! The pickled veggies really make the difference - I used a bit more lemon juice than the recipe called for. I also added an extra tomatillo. I puréed everything in the blender - great slightly crunchy consistency. I’ll be making this recipe all summer!
This was FABULOUS! And easily adjusted for taste, larger quantities and for whatever may be growing in your garden. The highlight of our harvest season!
"In a large bowl, blend marinated vegetables, avocado, chives, cilantro, parsley, scallions and tomato liquid until smooth." How to blend without putting all of it in the blender? So, I did. It’s still in the fridge hopefully losing the major aeration. The cheeseclothed drip yielded 1/2 the amount I put in. I don't like the idea of "discarding solids", anyway, so I put them in the blender again, poured them straight into strainer. Made the best Bloody Mary out of that.
This was FABULOUS! And easily adjusted for taste, larger quantities and for whatever may be growing in your garden. The highlight of our harvest season!
Next day, I whisked the drained tomato juice, the marinade from the macerated green vegetables,and 1/2 c of Greek yogurt. Then slowly added 1/2 c Good olive oil . I, then, blended the above with the macerated veggies and crushed red pepper.Plated and put diced avocado, cilantro, chives, lemon zest and toasted pumpkin seeds on top of each soup bowl. DELICIOUS