1 cucumber diced seedless unpeeled coarsely chopped for garnish finely
2 garlic
1 haas avocados pitted peeled halved
1 jalapeño stemmed seeded
2 tablespoons juice of lime freshly squeezed
2 tablespoons mint leaves plus more for garnish
0.3 cup olive oil extra-virgin plus more for drizzling
10 servings salt and pepper freshly ground
1 onion sweet coarsely chopped
2 pounds zebra tomatoes green cored coarsely chopped for garnish cut into small wedges
Equipment
bowl
ladle
blender
Directions
In a blender, combine half each of the coarsely chopped green tomatoes, cucumber and onion with the avocado, jalapeo, 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 1/4 cup of olive oil and pulse to a chunky puree.
Add the puree to the bowl and stir well. Refrigerate the soup until well chilled, about 1 hour. 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.
