Gazpacho is perfect when it’s too hot to cook. It just takes a few minutes to whip up a batch in a blender or food processor. While it’s traditionally made with red tomatoes, you can also get creative and use green tomatoes, zucchini, and other vegetables you may have on hand.
When I make gazpacho, I generally throw a bunch of ingredients in the blender and see what I end up with.
Meaning it’s hard to call this a recipe.
However, I wrote down the ingredients and how much of each I used so I could share my non-recipe for green tomato gazpacho.
Green tomato gazpacho ingredients
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Ingredients
- 1 large green tomato Or 2 medium, 6 or so small...
- 2 medium cucumbers (optionally peeled) Or one large English cucumber or 3 small cucumbers or 1 overgrown cucumber. Use what you have.
- 1 small green pepper
- 1 or 2 pepperoncini peppers Or banana peppers, jalapeno peppers, etc. Again, use what you have.
- 1/4 - 1/2 onion
- 1 clove garlic, peeled and smashed
- 2 tablespoons olive oil
- 2 tablespoons white vinegar
- 3 tablespoons Greek yogurt, plain yogurt, or sour cream
- 1 small lemon or lime, juiced
- 2 handfuls fresh herbs I used parsley, basil, and mint; chives, thyme, and/or rosemary would all be lovely, too.
- 2 - 4 shakes hot pepper sauce (optional)
- salt and pepper to taste
Ingredients
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Instructions
- Roughly chop all the vegetables.
- Throw all vegetables, including garlic, in the blender.
- Add the rest of the ingredients (olive oil, etc.).
- Pulse (if your blender has pulse) a few times to get things started.
- Blend until the gazpacho has the consistency you like. Add tomato juice if you want it to be runnier. Add some bread (stale is good) if you want it to be thicker.
- Taste it to see if you need to add anything. However, do not brush your teeth right before you taste the gazpacho. Not the best move I ever made. Chill until ready to serve. You could garnish the gazpacho with croutons, thin cucumber slices, herbs, or even a drizzle of olive oil. Or not. Up to you!
- Enjoy!
