Green Tomato Gazpacho

Day 106

Happy July 4^th, Everyone! Here’s hoping that your Independence Day is filled with patriotism, appreciation, and delicious food and drinks. It’s easy to take for granted the people who sacrificed and all of the reasons we are able to enjoy the freedom of making our food on the grill and spending time together in the United States. Let’s not forget today. Let’s try to keep in our minds and hearts those brave people who have valiantly and selflessly protected our country for generations.

Thank you and God bless you to everyone who has served and to every family member who has supported our soldiers and defenders. 

This cold summer soup is just as much a tonic as a course, and I don’t know if it really fits into a July 4^th theme, but it sure is worth your time very soon. Filled with incredibly healthy and flavorful ingredients, Green Tomato Gazpacho will be a recipe you repeat every summer, I’m betting. 

You will need a good immersion blender, food processor, or blender to properly combine the ingredients. 

If you want a heartier course, add some crabmeat or fried pancetta on top of each bowl, just before serving. Otherwise, I garnish with a little spritz of lime juice, some sour cream and cilantro. I also serve blue corn tortilla chips on the side, for dipping. 

Green Tomato Gazpacho

Ingredients: 

1 poblano pepper

4 tbs. good extra virgin olive oil

2 sweet onions, chopped

2 jalapeno peppers, seeded and chopped

6 garlic cloves, minced

2 ½ lbs. green tomatoes, cored and roughly chopped

4 cups vegetable broth

2 bay leaves

salt and pepper to taste 

3 cups arugula

14 large basil leaves

1 bunch cilantro, stems removed

3 tbs. lime juice

2 tsp. hot sauce 

Cut poblano pepper in half, length-wise, and broil until the skin is very black. Place in plastic bag for about 10 minutes to loosen skin. Peel and chop.

Saute onions in olive oil. Add jalapeno, poblano, and garlic, stirring often, about 5-7 minutes. Add tomatoes, broth, and bay leaves.  Season with salt and pepper. Increase heat to medium-high, and bring to a boil. Reduce heat and simmer, stirring occasionally, for 15 to 20 minutes or until tomatoes are tender.  Remove from heat. Discard bay leaves. Stir in arugula, basil, and cilantro. Let cool 30 minutes. 

Use immersion blender to create a smooth, fully incorporated soup. Stir in lime juice and hot sauce. Salt and pepper again to taste. 

Cover and chill for 8 to 24 hours. Serve cold in chilled bowls, topped with sour cream and cilantro or add sliced pickled jalapenos, crabmeat, or fried pancetta.  Tortilla chips on the side are a nice flavor touch too.