Green garden gazpacho

8 Sep

photograph of homegrown green zebra tomatoes, tomatillos, cucumber, basil, and chives

Gazpacho is one of my favorite things to make when the weather is warm. It’s tasty, healthy, and you can throw in just about anything.  We had a number of green zebra tomatoes, so I wanted to try making a green gazpacho using only veggies our garden.  To the tomatoes I added a few tomatillos, a small cucumber, and a ton of fresh basil and chives.  A little red wine vinegar, olive oil, salt and pepper rounded things out nicely.

Keep in mind that this is a special tomato variety that is green when ripe.  Unripe tomatoes will not be the same!  Using red tomatoes is fine.

quartered green zebra tomatoes on a pink cutting board

Most gazpacho recipes recommend peeling your tomatoes.  I never do this because I’m lazy and I think that putting them through the blender/food processor is fine.  So I just core and quarter my tomatoes.  Into the blender they go.  Easy as pie.

I did peel and seed the cucumber, though.  I guess I’m not very consistent.

green gazpacho topped with greek yogurt, basil and chives in a bowl with a green and blue retro starburst pattern.

Topped with a little Greek yogurt and some more olive oil, basil, and chives, this made a delicious (and good looking) lunch, and almost all of it came straight from the garden.

The best part, though, is that I didn’t need to turn on a burner to make it.  Hot weather food, for the win!

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