Green Gazpacho (from jp)

Green Gazpacho (from jp)

(Recipe from The Enchanted Broccoli Forest, p.46)

4-6 servings

3 green tomatoes (3" diameter)
1 medium-sized green bell pepper
1 medium (7") cucumber
4 scallions
1 medium clove garlic, crushed
1/4 cup (packed) minced parsley
juice from 2 juicy limes (about 6 tbsp juice)
1 medium (4" long) avocado
3 cups cold water
1 tsp salt
lots of fresh black pepper
1 tbsp freshly-minced basil (or 1/2 tsp dried basil)
2 tbsp olive oil
1 tsp honey

optional: an extra avocado, sprigs of fresh thyme for garnish

Cut the tomatoes, pepper and cucumber in 1/2" chunks.  Mince the scallions (white and green).  Combine these in a large bowl along with garlic and parsley.

Mash the avocado(s) with the lime juice.  Add this, along with all remaining ingredients, to the cut vegetables.  Mix well.  (Optional: puree all or some.)

Chill until very cold.



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