Tangy Green Zebra Gazpacho

Great for Week 1 & 2

10 servings

Green Zebras are heirloom tomatoes with a striped pattern; they are sweet like red tomatoes but give this gazpacho a lovely jade hue. To make the chilled soup extra tangy, use tomatillos or unripe red tomatoes instead of Green Zebras.

Ingredients
2 pounds Green Zebra tomatoes, cored and coarsely chopped, (plus 1 Green Zebra tomato cut into small wedges for garnish, only during Week 1)
1 seedless cucumber, unpeeled and coarsely chopped, (plus finely diced unpeeled cucumber for garnish, only during Week 1)
1 medium sweet onion, coarsely chopped
1 avocado, halved, pitted and peeled
1 small jalapeno, stemmed and seeded
2 garlic cloves
2 Tblsps. freshly squeezed lime juice, plus more to taste
2 Tblsps. mint leaves, (plus more for garnish during Week 1)
2 Tblsps. cilantro leaves
1/4 cup extra-virgin olive oil, plus more for drizzling
Sea Salt and freshly ground pepper

directions

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.

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.

Make Ahead

The green gazpacho can be stored in an airtight container and refrigerated overnight.