Fourth of July

Green Gazpacho with Mint and Cilantro

July  1, 2012
0 Ratings
  • Serves 6
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

What You'll Need
  • 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
  1. 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.
  2. In food processor, blend avocado and garlic -- to consistency of guacamole. Add to vegetable mixture.
  3. Add liquid ingredients to veg mixture: oil, grape juice and lime juice
  4. In food processor, chop cilantro and mint leaves. Add to mixture. Season with salt, pepper and fennel pollen.
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