An easy and refreshing blender soup for the most sweltering days.
Ingredients
6medium-size (2 3/4 lb.)
unripe green tomatoes, chopped (about 8 cups)
1medium-size (12 oz.)
Credit: Photographer Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Christine Keely
English cucumber, seeded and chopped (about 2 cups)
1medium-size (10 oz.)
Let stand at room temperature for 30 minutes.
Stir broth, oil, vinegar, and lime juice into tomato mixture.
Working in batches, process mixture in a blender until smooth, 45 seconds to 1 minute.
Transfer mixture to a bowl.
Stir remaining 1/4 teaspoon salt into gazpacho.
Gazpacho may be served immediately or covered and stored in refrigerator up to 24 hours.
Garnish with jalapenos, yogurt, and cilantro leaves, and serve.