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
- 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
In a large bowl, add tomatoes, cucumber, shallot, jalapeño, cilantro, garlic, and salt. Toss and allow to sit at room temperature for 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.
Serve chilled with a garnish of herbs, melon, and sea salt.
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.