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27 July 2009 @ 12:38 pm
Stolen directly from Globalgourmet.com: Green Gazpacho  
This is perfect for summer. The only thing I'd change is the 1 T of red wine vinegar--next time I'll only do a teaspoon. It's just a tad acidic for me. Go by taste--the lime is more important, obviously. I skipped the cayenne because I didn't have any, and I used tomatillos, which I highly recommend--no coring necessary, either. Oh, & also, I just used two handfuls of cilantro. I find parsley and cilantro always go bad on me without getting used, and the cilantro flavor is crucial here, if you're a cilantro person.

3 green tomatoes (3-inch diameter),
cored and chopped
1 medium-sized green bell pepper, chopped
1 medium (7-inch) cucumber,
peeled, seeded, and chopped
A handful of parsley
A handful of cilantro
1/4 cup fresh lime juice
(about 2 juicy limes'-worth)
1 medium (4-inch) avocado,
peeled, pitted, and diced
1 medium clove garlic, minced
1 tsp. salt
1 tsp. ground cumin
1 to 2 Tbs. extra-virgin olive oil
1 Tbs. red wine vinegar
1 tsp. sugar
1 cup cold water
Black pepper, to taste
Cayenne pepper, to taste

1. Combine everything in a large bowl, and mix as well as possible.

2. Purée the soup bit by bit in a blender or food processor, until reasonably smooth (it doesn't have to be perfect). Transfer to a container with a lid, and chill until very cold.