Green Tomato Gazpacho with Green Zebra Tomatoes, Cucumber, and Avocado

Ingredients

• 5 large garlic cloves, minced
• 1/4 cup fresh squeezed lemon juice
• 1 green pepper, seeds removed and coarsely chopped
• 1 medium-large cucumber, chopped
• 6 Green Zebra tomatoes
• 2 avocados
• Sea salt to taste
• Green Tabasco Sauce to taste

Directions

1. Mince the garlic and juice the lemon. Take the seeds out of the green bell pepper, then chop it roughly. Chop the cucumbers as well.
2. Add the garlic, lemon juice, green bell pepper, and cucumber to a food processor with the steel blade in place. Pulse and process until everything is mostly broken down, which should take a minute or two.
3. As the processor works, chop the tomatoes. Halve the avocado and take out the seed.
4. Once the peppers and cucumbers look chopped to your liking, add the diced tomatoes and the scooped avocado flesh to the food processor. Process for about 1 minute more, stopping when the texture is as smooth or chunky as you want it.
5. Season with sea salt and Green Tabasco sauce, beginning with about 1 tsp. of each. Blend briefly, taste, and add more if you want it saltier or spicier.
6. Transfer the gazpacho to a glass or plastic container and refrigerate for a few hours so the flavors can settle in together.
7. Serve it cold, with a small sprinkle of finely chopped cucumber on top if you’d like.