Refreshing Green Gazpacho
Ingredients: 15
A delightful twist on the traditional gazpacho with fresh green vegetables and a burst of flavors.
Ingredients
| 1 | large cucumber, peeled and seeded |
|---|---|
| 1⁄2 | half of a large avocado |
| 1⁄2 | zucchini, seeded (optional) |
| 3 | 3 roasted garlic cloves |
| 3⁄4 | cup good quality buttermilk |
| 3 | ripe green tomatoes, about 1 lb or equivalent amount of tomatillos |
| 1 | roasted New Mexico style chilis or 4 oz can of roasted chilis |
| 1⁄2 | cup chicken stock, preferably homemade |
| 1 | tablespoon fresh lime juice |
| 1 | tablespoon porcini sea salt |
| 1 | teaspoon ground fennel seed |
| 2 | tablespoons a very bright, fresh tasting California extra virgin olive oil |
| salt and pepper to taste | |
| jalapeno olive oil or sriracha for drizzling (I prefer jalapeno olive oil) | |
| sliced jalapeno or pepperoncini for garnish |
Instructions
-
- In a food processor, puree the large cucumber, peeled and seeded, along with the half of a large avocado, a seeded zucchini (optional), 3 roasted garlic cloves, and 3/4 cup of good quality buttermilk until smooth.
- Add in 3-4 ripe green tomatoes or an equivalent amount of tomatillos, 1-2 roasted New Mexico style chilis or a 4 oz can of roasted chilis, 1/2 cup of chicken stock, 1 tablespoon of fresh lime juice, 1 tablespoon of porcini sea salt, and 1 teaspoon of ground fennel seed. Continue to puree.
- While the food processor is running, slowly drizzle in 2 tablespoons of a very bright, fresh-tasting California extra virgin olive oil to emulsify the mixture. Season with salt and pepper to taste.
- Serve the gazpacho with desired garnishes like sliced jalapeno or pepperoncini. Drizzle with jalapeno olive oil or sriracha for an extra kick. Enjoy this refreshing dish!
Jul 23, 2024