Did you know that it's possible to eat a million bowls of green gazpacho without getting tired of it? An exaggeration, sure - but! - There is truly no better meal to eat on a hot summer's day than this. It's light, refreshing, and you don't need to cook it!
Ingredients
3lbgreen tomatoes, chopped. Do NOT use unripe tomatoes!
¼ cupfresh squeezed lime juice, from about 2 limes
Olive oil, microgreens, parsley, edible flowers, black pepper, or yogurt, to serve
Instructions
In a large bowl, add the tomatoes, cucumber, pepper, onion, parsley, garlic, and salt and mix well. Set the bowl aside on your counter for ½ hour, or up to 4 hours.
3 lb green tomatoes, 1 English cucumber, 1 medium green pepper, ½ cup white onion, ½ cup parsley, 2 cloves garlic, 1 ½ teaspoons sea salt
Add the vegetable broth, olive oil, lime juice, and 2 tablespoons of vinegar to the bowl with the veggies. Working in batches puree the soup until it is smooth. Taste and add more salt and the remaining 2 tablespoons of vinegar, if needed.
½ cup vegetable broth, ½ cup olive oil, 2-4 tablespoons white balsamic vinegar, ¼ cup fresh squeezed lime juice
Either serve the gazpacho immediately with some or all of the garnishes or transfer the soup to large jars and chill it in your fridge for up to 3 days.
Olive oil, microgreens, parsley, edible flowers, black pepper, or yogurt