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
Preparation
Step 1In 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.Step 2Add 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.
