By Tomese Buthod | Photo by E.S. Bruhmann
I love gazpachos of all varieties — they are about the most refreshing thing I know. This green version is great at the end of summer — a perfect way to use up some remaining veggies from the garden, including some partially ripe tomatoes. You don’t want completely green tomatoes as they are too tart, and fully ripe ones aren’t tart enough.
(Blue Dog Bakery and Café’s cereal bread is my favorite for gazpacho, but any firm bread will do.)
¼ cup extra-virgin olive oil
2 tablespoons rice vinegar
1 tablespoon fresh lime juice
2 tablespoons fresh cilantro
1 teaspoon ground cumin
1 small zucchini, trimmed and coarsely chopped
2 tomatillos, husks removed, rinsed and quartered
1 medium green bell pepper, cored, seeded and coarsely chopped
1 medium cucumber, peeled, seeded and coarsely chopped
1 small red onion, coarsely chopped
2 medium-ripe green tomatoes, coarsely chopped
1 slice day-old bread, torn into small pieces
½ cup vegetable broth
Tabasco sauce, to taste
Salt, to taste
Blend the oil, vinegar, lime juice, cilantro leaves and cumin in a small bowl.
Place the zucchini, tomatillos, bell pepper, cucumber, onion, tomatoes and bread in batches in the bowl of a food processor fitted with the steel blade. Process, adding the lime juice mixture and broth, 2 tablespoons at a time. You can make the soup as chunky or as puréed as you like. (If it is very smooth and you add more broth, it is very easy to drink as a “shooter.”) Pour the mixture into a large bowl as each batch is processed.
Season the soup with the Tabasco sauce and salt.
Refrigerate, covered, for at least 2 to 3 hours and preferably overnight before serving. Makes 8 small servings.