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

Directions

Chop garlic and squeeze lemon juice. Remove seeds from green bell pepper and coarsely chop. Chop cucumbers. Put garlic, lemon juice, green bell pepper, and cucumber into food processor fitted with steel blade and process until the mixture is mostly chopped. While the mixture chops, cut up tomatoes and cut avocado in half and remove the seed. When you think peppers and cucumbers are chopped enough add the diced tomatoes and scooped-out avocado flesh to the food processor and process about 1 minute more, or until the mixture is as finely blended as you’d like it. Add the sea salt and Green Tabasco sauce, starting with about 1 tsp. of each and blending for a few seconds, then tasting to see if it is salty and spicy enough for you. Put Gazpacho into a glass or plastic container and chill in the fridge for a few hours to develop flavors. Serve cold, garnished with a little bit of finely chopped cucumber if desired.