This Green Gazpacho, is a fun way to combine gorgeous fresh vegetables to make a fresh and tangy appetizer or soup.
I have always been a fan of fresh and healthy, so when Kyle and Joel chose Green Gazpacho Shots as my dish for their "Gr8 Goes Green" dinner, the happy dance began! Hooray for me!
Any chance I can get to make something light and refreshing, I’m in! It doesn’t matter what season it is, I’d choose green and fresh before rich and creamy. I think maybe our hosts knew that! Served in little shot glasses, how fun is that!
So fresh and tangy, with so much green goodness packed into one pot! Oh my word! I could not wait to get started!
Grabbing anything green, I know where I’m headed! Lucky for us here in Southern California, we have multiple weekly farmers markets in the area. Even luckier for us here in Orange County, we have Manassero Farms. They grow it, you buy it! Can it get any fresher than that?! Nope!
Cucumbers, cilantro, lime juice, just to name a few…that spells springtime right there! And that is just a smidgen of what you will love about this soup.
On its own, this can be the perfect spring or summer meal. As a starter in pretty little tea cups for sipping, or better yet, serve this as an appetizer at your next gathering. Poured into shot glasses, green gazpacho can be the start of a Gr8 meal and especially refreshing during those warm months.
Go ahead…Go Green!
Green Gazpacho Shots
- 1 Tablespoon fresh lime juice
- 3 Tablespoons cider vinegar
- ¼ cup extra-virgin olive oil
- 2 Tablespoons chopped fresh cilantro
- 1 teaspoon garam masala
- 2 small green patty pan squash (or 1 medium Chayote squash), peeled and coarsely chopped
- 3 small tomatillos,, husks removed, washed, quartered
- 1 medium green bell pepper,, cored, seeded, and coarsely chopped
- 4 Persian cucumbers, peeled and coarsely chopped
- 1 small red onion,, peeled and coarsely chopped
- 1 each, medium heirloom green and yellow tomatoes,, coarsely chopped
- ¼ cup ice cold water, (or more depending on desired consistency)
- Tabasco sauce
- ½ teaspoon Za'atar
- ⅓ cup sour cream
- 1 Tablespoon fresh squeezed lemon juice
- 1 handful fresh cilantro, washed and stems removed
- In a small bowl, combine the lime juice, vinegar, oil, cilantro, and garam masala.
- Combine the squash, tomatillos, bell pepper, cucumber, onion, heirloom tomatoes and Za'atar in a medium bowl.
- In batches, place the vegetable mixture into the bowl of the food processor and process.
- Continue processing, adding the lime juice mixture, 2 tablespoons at a time, to keep the blades from getting plugged. The soup should have a "crunchy" not "too watery" texture.
- To avoid overflow or spillage, pour the mixture into a large bowl after each batch.
- When all of the vegetables have been processed, add just enough ice water to give the gazpacho a smoother texture.
- Season the soup with Tabasco sauce and salt to taste.
- To let the flavors meld, refrigerate covered for 2-½ to 3 hours before serving.
- In a small bowl, combine the sour cream and lemon juice.
- Fill shot glasses or small bowls three-quarters full with the gazpacho. Top each glass with a dollop of the sour cream mixture. Arrange the glasses on a large tray, with a sprig of cilantro in the center. Cheers!