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Green Zebra Gazpacho with Cucumber and Avocado

(Makes about 5 cups, recipe created by Kalyn)

Adapted from: http://www.kalynskitchen.com/2011/09/recipe-for-green-zebra-gazpacho-with.html


5 large garlic cloves, minced (or less if you're not that much of a garlic fan)

1/4 cup fresh squeezed lemon juice

1 green pepper, seeds removed and coarsely chopped

1 medium-large cucumber, chopped (plus more for garnish if desired.)

6 Green Zebra tomatoes (or use other ripe green or yellow tomatoes)

2 avocados

Sea salt to taste

Green Tabasco Sauce to taste (or other hot sauce)



Chop garlic and squeeze lemon juice. Remove seeds from green bell pepper and coarsely chop. Chop cucumbers. Put garlic, lemon juice, green bell pepper, and cucumber into food processor fitted with steel blade and process until the mixture is mostly chopped. (This will take a minute or two.)


While the mixture chops, cut up tomatoes and cut avocado in half and remove the seed. When you think peppers and cucumbers are chopped enough add the diced tomatoes and scooped-out avocado flesh to the food processor and process about 1 minute more, or until the mixture is as finely blended as you'd like it. (I like it slightly chunky.) Add the sea salt and Green Tabasco sauce, starting with about 1 tsp. of each and blending for a few seconds, then tasting to see if it is salty and spicy enough for you. (I used a little more than a teaspoon of each, but I like strong flavors.)


Put Gazpacho into a glass or plastic container and chill in the fridge for a few hours to develop flavors. Serve cold, garnished with a little bit of finely chopped cucumber if desired. This will keep in the fridge for several days, but it probably won't last too long!