If you’re going to take advantage of the best that summer offers, don’t skimp on the produce. That means springing for the tastiest, ripest tomatoes you can find for this Green Gazpacho.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 15 minutes
Serves: 6

Ingredients

  • 4 cups chopped ripe yellow tomatoes
  • 1 green bell pepper, seeded and chopped
  • 3 mini cucumbers, chopped
  • 1 avocado, chopped
  • ¼ Vidalia onion, chopped
  • 2 Tbs. extra-virgin olive oil
  • 2 Tbs. white wine vinegar
  • 2 cups ice cubes
  • ¾ tsp. kosher salt

Instructions

  1. Combine all the ingredients in a large bowl.
  2. In two batches, process in a blender on high speed until creamy and completely smooth.

Nutrition Information

Per serving (1 cup):

  • Calories: 130
  • Total fat: 10 g
  • Sat fat: 1.5 g
  • Carbs: 9 g
  • Fiber: 4 g
  • Protein: 2 g
  • Sodium: 250 mg

Photo: Kate Sherwood/CSPI.

Tags