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.)

Green Tomato Gazpacho

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.