Green Tomato Gazpacho Non-Recipe
Gazpacho is one of my favorite things to make in the summer. I don’t heat up the kitchen and I grow most everything I need to make a quick batch – doesn’t get any easier!
  • 1large green tomatoOr 2 medium, 6 or so small…
  • 2medium cucumbers (optionally peeled)Or one large English cucumber or 3 small cucumbers or 1 overgrown cucumber. Use what you have.
  • 1small green pepper
  • 1 or 2 pepperoncini peppersOr banana peppers, jalapeno peppers, etc. Again, use what you have.
  • 1/4 – 1/2 onion
  • 1clove garlic, peeled and smashed
  • 2tablespoons olive oil
  • 2tablespoons white vinegar
  • 3tablespoons Greek yogurt, plain yogurt, or sour cream
  • 1small lemon or lime, juiced
  • 2handfuls fresh herbsI used parsley, basil, and mint; chives, thyme, and/or rosemary would all be lovely, too.
  • 2 – 4shakes hot pepper sauce (optional)
  • salt and pepper to taste
  1. Roughly chop all the vegetables.
  2. Throw all vegetables, including garlic, in the blender.
  3. Add the rest of the ingredients (olive oil, etc.).
  4. Pulse (if your blender has pulse) a few times to get things started.
  5. 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.
  6. 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!
  7. Enjoy!