Green Gazpacho

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  • 3 green tomatoes, cored and chopped
  • 1 medium green pepper, chopped
  • 1 medium cucumber, peeled, seeded, and chopped
  • a handful of parsley
  • a handful of cilantro
  • 1/4 cup fresh lime juice (about 2 limes)
  • 1 medium avocado, peeled, pitted, and diced
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon cumin
  • 2 Tablespoons extra-virgin olive oil
  • 1 Tablespoon red wine vinegar
  • 1 teaspoon honey
  • 1 cup cold water
  • black pepper to taste


Combine everything in a large bowl, and stir together.  Pour the ingredients from bowl bit by bit into a blender or food processor, and blend until quite smooth.  Transfer to a container with a lid and chill until soup is very cold. Serve with tortilla chips and sour cream.  Eat as a light meal or use as a side dish to a summer meal.  Enjoy!

This recipe is adapted from Mollie Katzen’s “The Enchanted Broccoli Forest.”