Green Gazpacho (Posted for Zwt II) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 5 |
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Occasionally you stumble across the most amazing things when you're not even looking for them. I gotta tell ya . this looks so good to me, is 1 of the easiest recipes I've ever found, is definitely in the basement of the evil calorie house & has my much cherished Tex-Mex thing goin on too. I can hardly wait to try this. Per the recipe, Showcase those underipe tomatoes in this delicious & gloriously colored Mexican variation on a Spanish theme. If you can't find green tomatoes, use the least ripe ones available. (Stated time does not include chilling time). Ingredients:
3 green tomatoes (3-in diameter, cored & chopped) |
1 medium green bell pepper (chopped) |
1 medium cucumber (7-in, peeled, seeded & chopped) |
parsley (a handfull per recipe) |
cilantro (a handfull per recipe) |
1/4 cup lime juice (fresh, about 2 juicy limes) |
1 medium avocado (4-in, peeled, pitted & diced) |
1 medium garlic clove (minced) |
1 teaspoon salt |
1 teaspoon ground cumin |
1 -2 tablespoon olive oil (extra virgin) |
1 tablespoon red wine vinegar |
1 teaspoon honey (or sugar) |
1 cup cold water |
black pepper (to taste) |
cayenne pepper (to taste) |
tortilla chips (optional garnish) |
Directions:
1. Combine all ingredients in a lrg bowl & stir well to get a good distributional mix.
2. Purée the mixture in a blender or food proc till reasonably smooth (doesn't have to be perfect).
3. Transfer to a container w/a lid & chill till very cold (Keeps well for dys if tightly covered & refrigerated).
4. Serve plain or topped w/a tortilla chips garnish. (NOTES: Lime slices would also be very nice visually as an opt garnish.).
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