This green gazpacho is fresh and delicious. While perfect in summer when tomatoes are at their ripest, you can make it with fresh tomatoes available from your grocer during any season. Try adding other vegetables and herbs such as red peppers, jícama, parsley, and cilantro.
2 tbsp minced jalapeño
3 cups cored and cubed tomatoes
½ cup diced green bell pepper
1 cup diced green onion (white and green parts)
1 cup seeded and diced cucumber
1½ cups diced celery
½ cup chopped basil
1 tsp chopped tarragon
2 quarts Vegetable Broth
2 tbsp olive oil
3 tbsp balsamic vinegar
Salt and freshly ground white pepper, as needed
Tabasco sauce, as needed
Garlic Croutons as needed
1. Combine all the soup ingredients and refrigerate until well chilled, at least 30 minutes.
2. Working in batches if necessary, purée the soup in a blender or food processor until it is coarse but even in texture.
3. Serve in chilled bowls, garnished with croutons.
Makes about 3 quarts
Variation: Gazpacho Verde con Aguacate: Purée 1 avocado into the gazpacho.
From the book: Vegetarian Cooking, At Home with the Culinary Institute of America, Publisher: Wiley Books, ISBN 978-0-470-42137-6