Green Zebra Gazpacho

The green zebra is an interesting variety.  They are grouped in with the other heirloom tomatoes but they are actually a hybrid of two different heirlooms.  Heirloom technically means that the seeds come from pure strains (in other words, they have not been crossed with another variety) so by crossing two heirlooms it actually yields a non-heirloom.  Does that make sense?  It doesn’t really matter anyhow, all you need to know is that these little guys are really tasty and very fun looking.  They are mild and not too sharp like more traditional tomatoes, more light with a very subtle notes of citrus.

I didn’t pay much attention to them the last few years, obsessing instead over purple cherokees, hawaiian pineapples, and the Japanese tomatoes (oh god, those Japanese tomatoes…)  But this year these green zebras have really pulled ahead.

While I’ve been mixing up a bunch of gazpacho lately, I usually just tossed all different varieties together.  But I’ve found that using just these little green ones makes a cool looking green soup that is lovely, tasty and refreshing on the summers days we’ve been having here.  Toss in some yellow bell pepper and Persian cucumber and this is one easy and tasty way to get your veggies in the summertime!

But you better make it quick, I was a little behind in getting this post up so the end of heirloom tomato season is upon us.

Green Zebra Gazpacho
about 1 lb green zebra tomatoes
1 yellow bell pepper
2 small persian cucumbers
4 scallions
2 cloves garlic
the juice of 1 lime
2 tbsp honey (or 1/4th cup apple juice)
3 tbsp extra virgin olive oil
sea salt to taste

Cut the stem off the cucumbers and chop into a few chunks, same with the tomatoes.  Remove the roots of the scallions and coarsely chop those as well, greens and all.  Skin the garlic cloves, remove the rough ends, and crush with the side of a knife.  Cut the flesh off the bell pepper, discarding the stem and seeds behind.

Combine all ingredients in a blender or food processor and blend to your desired consistency.  I only blended for about 10-15 seconds on high so there were still little chunks, a really great texture.

You can make this fresh or one day ahead of time (it does let the flavors blend well if you chill it over night) but don’t let it sit in the fridge much longer than that because all the ingredients are all so fresh they might spoil.

Delicious served with a little greek yogurt or sour cream on top, and/or with fresh avocado slices.  You could also blend in cilantro, basil, stone fruit or summer squash for your own version.  You can’t go wrong with the flavors of fresh summer produce!

Yields 3-4 servings

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