Green Gazpacho with Mint and Cilantro

By Vivian Henoch • July 1, 2012 • 0 Comments

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Green Gazpacho with Mint and Cilantro — 1 of 2 Photo by Vivian Henoch

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Author Notes: Gazpacho is a perennial summertime favorite - so light and refreshing, a cool liquid salad to whet the appetite while waiting for the main course off the grille. This recipe is a variation of classic tomato-based gazpacho - based on an excellent version found in the iconic Silver Palate Cookbook (Julee Russo/SheilaLukins). Given just about any combination of veggies, herbs and olive oil -- you can't go wrong. - Vivian Henoch

Serves 6

1/2 cucumber
1 avocado
1 green tomato
3 green onions
1 yellow bell pepper
1 jalapeño pepper, deveined and seeds removed
3 cloves garlic
1/2 fresh mint leaves
1 tablespoon fennel pollen (optional)
1/3 cup virgin olive oil
1 cup white grape juice
1 lime, juiced
salt and pepper to taste

Using a food processor, coarsely chop cucumber, tomato, onion, pepper, fennel - one vegetable at a time. Do not over-process. Combine chopped vegetables in a large bowl.
In food processor, blend avocado and garlic -- to consistency of guacamole. Add to vegetable mixture.
Add liquid ingredients to veg mixture: oil, grape juice and lime juice
In food processor, chop cilantro and mint leaves. Add to mixture. Season with salt, pepper and fennel pollen.