When blight wiped out my tomatoes a few years back, I made salsa out of yellow plums instead. And when the cold and rain kept my tomatoes from ripening, I started making a green gazpacho soup recipe instead of the traditional red. In the end, I always seem to end up thanking Mother Nature for pushing me to think and cook outside the box.
Green Gazpacho Soup Recipe
2 garlic cloves, peeled
1 jalapeño, stemmed and seeded
4 large green tomatoes or 16 husked tomatillos, chopped
1 avocado, peeled and pitted
2 tablespoons lime juice
2 tablespoons champagne vinegar
2 tablespoons chopped fresh basil
2 scallions, chopped
1 lime, cut into wedges
With food processor running, drop in garlic and jalapeño to mince. Turn processor off, add tomatoes and process to chop and combine. Add avocado, lime juice and vinegar. Process until almost smooth. Add basil and pulse to mince and combine. Season to taste with sea salt and serve topped with chopped scallions and a wedge of lime.
Serving Suggestion: For a zestier finished soup, add an additional jalapeño or replace the jalapeño with a hotter pepper such as a serrano.
Reprinted with permission from “Eat Clean Live Well“ © 2014 by Terry Walters, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photography by Julie Bidwell
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