Ingredients:
- 2 lb green zebra tomatoes, cored and coarsely chopped plus 1 green zebra tomato cut into small wedges for garnish
Directions:
- In 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.
- Add 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 69.45 Kcal (291 kJ) | ||
| Calories from fat | 53.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.92g | 9% | |
|---|---|---|---|
| Sodium | 4.28mg | 0% | |
| Potassium | 93.4mg | 2% | |
| Total Carbs | 3.89g | 1% | |
| Sugars | 1.98g | 8% | |
| Dietary Fiber | 0.88g | 4% | |
| Protein | 0.58g | 1% | |
| Vitamin C | 5.9mg | 10% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 17.8mg | 99% | |
| Calcium | 17.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 103.33 Kcal (433 kJ) | ||
| Calories from fat | 79.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.81g | 9% | |
|---|---|---|---|
| Sodium | 6.38mg | 0% | |
| Potassium | 138.98mg | 2% | |
| Total Carbs | 5.79g | 1% | |
| Sugars | 2.95g | 8% | |
| Dietary Fiber | 1.31g | 4% | |
| Protein | 0.87g | 1% | |
| Vitamin C | 8.8mg | 10% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 26.4mg | 99% | |
| Calcium | 25.4mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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