Ingredients
2lbsgreen zebra tomatoes
1green zebra tomato
1cucumber,seedless
1mediumsweet onion
1hass avocado
1smalljalapeño
2clovegarlic
2tbspfreshly lime juice,squeezed
2tbspmint leaves
2tbspcilantro leaves
¼cupextra-virgin olive oil
salt and freshly ground pepper
Preparation
In a blender, combine half each of the coarsely chopped green tomatoes, cucumber, and onion with the avocado, jalapeño, garlic, lime juice, and 1 cup of cold water and puree until smooth. Transfer the puree to a large bowl.
Add the remaining coarsely chopped green tomatoes, cucumber, and onion to the blender along with the 2 tablespoons of mint, the cilantro, and olive oil and pulse to a chunky puree.
Add the puree to the bowl and stir well. Refrigerate the soup until well chilled. Season the gazpacho with salt and pepper and ladle it into chilled bowls.
Garnish the cold soup with the tomato wedges, diced cucumber, mint leaves, and a drizzle of olive oil and serve.
