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Prep Time
1 h.
Cooking Time
25 min.
Serves
5
Difficulty
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About This Recipe
Green tomato gazpacho sounds at least intriguing. Green—could it really be those very unripe ones from the "land of evergreen tomatoes"? The ones that thrifty housewives love to pickle for the winter, so they don't go to waste? No, and again, no! If you have seen a recipe for green tomato gazpacho somewhere on the internet using unripe green tomatoes, don't be fooled! It's not only unappetizing but also unhealthy. Unripe tomatoes contain solanine—a toxic substance that your body won't thank you for. To remove it as much as possible, either heat treatment or prolonged soaking is required. Which, really, isn't what gazpacho is about... We will prepare gazpacho from the right kind of green tomatoes—the varieties that retain a bright green color when ripe. Curious gardeners have long known their telling names: "malachite box," "Irish liquor," "green sweet tooth," "musk zebra," "amber room"... And who can forget the "rebel fighter BT-16"! However, if you don't have ripe and aromatic green "zebras," "kryptons," and "fighters" handy or in your garden, you can use vegetable physalis or tomatillo. Still no? Replace the green tomatoes in the recipe with red ones—and everything will be fine. It's important to understand that gazpacho has countless variations. Some ingredients can be substituted with others, and proportions can be adjusted to suit your taste.
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Ingredients List
Total ingredients: 13
Serves:
Ripe green tomatoes - 800 g
Green bell pepper - 200 g
Cucumber - 200 g
Avocado 1 pc. - 100 g
Bulb onions - 60 g
Garlic - 3 clove
Lime - 1 pcs.
Fresh herbs (basil, parsley, mint, tarragon) - 30 g
Extra virgin olive oil - 3 tbsp
Sherry or wine vinegar - 1 tbsp
Ketchup Maheev with adjika and cumin - ½ tsp
Green chili to taste - to taste
Salt - to taste
Nutrition Facts
Serves:
🥓
Fat
67г
🍚
Carbohydrates
84г
🥩
Protein
21г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
To peel tomatoes, cut out the stems and make cross-shaped cuts on the skin on the opposite side. Submerge the tomatoes in a saucepan of boiling water for 10 to 20 seconds and quickly transfer to a bowl of ice water.
Step 2
Remove the tomatoes from the bowl of water and remove the skins. Whether to remove seeds or not is a matter of taste. An easier way to do this is to cut the tomatoes in half crosswise and scrape out the seeds between the membranes with a knife or the end of a teaspoon.
Step 3
Cut tomatoes, cucumbers, bell peppers and chili into arbitrary pieces, chop onion and garlic. Puree the vegetables with a blender until steamy. You can do this in a blender bowl in parts, and then transfer it to a saucepan and use an immersion blender.
Step 4
Finely chop the greens. Crush the cumin seeds well in a mortar and pestle. Add chopped herbs, cumin and salt to the vegetable puree and blend again.
Step 5
Add olive oil and sherry vinegar to the vegetable mixture. Squeeze the juice from the lime. Mix well. Taste and adjust the amount of salt and vinegar to taste.
Step 6
Place the green tomato gazpacho in the refrigerator for at least 1-2 hours. This is necessary so that the soup not only cools well, but also infuses. By the way, it will taste even better the next day. Serve gazpacho in glasses or bowls, with a garnish of fresh herbs and finely chopped vegetables.
Enjoy your meal!
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