Green Tomato Gazpacho

This gazpacho recipe is a warm weather elixir in every way. Enjoyed by the pool or on the patio, it’s arguably as refreshing as a cocktail. Green, healthy (vegan and GF!), and packed with flavor—I’m proud of this latest kitchen experiment and hope you’ll bring it into your home, too.

Prep Time: 35 minutes | Makes 6–8 servings

Ingredients:

3 lbs green tomatoes (ripe as possible), chopped

1 hot house cucumber, peeled and chopped

1/2 jalapeño, deseeded and chopped (use whole pepper if you like a kick)

1 shallot, chopped

1 Tbsp chopped cilantro

2 cloves garlic, smashed

1 1/2 tsp salt

Juice of 1 lime or lemon

1/2 cup olive oil

1/4 cup white wine vinegar

Fresh herbs, to garnish

Diced melon, to garnish

Directions:

In a large bowl, add tomatoes, cucumber, shallot, jalapeño, cilantro, garlic, and salt. Toss and allow to sit at room temperature at least 30 minutes and up to 4 hours.

Add olive oil, citrus juice, and vinegar to the bowl, then put all the ingredients in a food processor in batches, blending until desired consistency is reached.

Cara Greenstein celebrates intentional and exceptional cuisine in her award-winning food and lifestyle blog, Caramelized, which offers recipes and restaurant reviews, food-focused travel itineraries, and endless tablescape tips. Follow @cara_melized on Instagram for daily inspiration and bookmark her recipes at Caramelizedblog.com.