Green Gazpacho

By Kevin Tazelaar
August 26, 2014
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Author Notes: This is a rich and creamy green version of it's Spanish counterpart. Can be served as a shooter for an appetizer or for a satisfying soup course.Kevin Tazelaar

Makes: about 4 cups

  • 1 Large cucumber peeled and seeded
  • 1/2 Large avocado or one small
  • 1/2 Zucchini seeded (optl.) skin adds nice flecks of color
  • 3 Roasted garlic cloves or to taste
  • 3/4 cup Good quality buttermilk
  • 3-4 ripe green tomatoes, about 1 lb or equivalent amount of tomatillos
  • 1-2 Roasted New Mexico style chilis or4 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 sriracho for drizzling ( i prefer jalapeno olive oil)
  • Sliced jalapeno or pepperoncini for garnish
  1. Puree first five ingredients until smooth.
  2. Combine rest of ingredients except olive oil, continue to puree. With food processor running, drizzle in olive oil in fine stream to emulsify. Season with plenty of salt and pepper.
  3. Serve with desired garnishes, Enjoy!

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