Name: Tangy Green Zebra Gazpacho
Yield: 1
Ingredients: 2 lb. Green Zebra tomatoes -; 1 Green Zebra tomato -; 1 seedless cucumber -; 1 medium sweet onion -; 1 Hass avocado -; 1 small jalapeño -; 2 clove garlic -; 2 tbsp. freshly squeezed lime juice -; 2 tbsp. mint leaves -; 2 tbsp. Cilantro leaves -; 1/4 c. extra-virgin olive oil -; Salt and freshly ground pepper -

Ingredients for - Tangy Green Zebra Gazpacho

1. 2 lb. Green Zebra tomatoes

2. 1 Green Zebra tomato

3. 1 seedless cucumber

4. 1 medium sweet onion

5. 1 Hass avocado

6. 1 small jalapeño

7. 2 clove garlic

8. 2 tbsp. freshly squeezed lime juice

9. 2 tbsp. mint leaves

10. 2 tbsp. Cilantro leaves

11. 1/4 c. extra-virgin olive oil

12. Salt and freshly ground pepper

How to cook deliciously - Tangy Green Zebra Gazpacho

1 . Stage

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 . Stage

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.