Tangy Green Zebra Gazpacho

• 2 pounds Green Zebra tomatoes, cored and coarsely chopped plus 1 Green Zebra tomato cut into small wedges for garnish
• 1 seedless cucumber, unpeeled and coarsely chopped plus finely diced unpeeled cucumber for garnish
• 1 sweet onion, coarsely chopped
• 1 Hass avocado, halved, pitted and peeled
• 1 jalapeno, stemmed and seeded
• 2 garlic
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons mint leaves, plus more for garnish
• 2 tablespoons cilantro leaves
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• Salt and freshly ground pepper

1. In a blender, combine half each of the coarsely chopped green tomatoes, cucumber and onion with the avocado, jalapeno, garlic, lime juice and 1 cup of cold water and puree until smooth. Transfer the puree to a large bowl.
2. Add the remaining coarsely chopped green tomatoes, cucumber and onion to the blender along with the 2 tablespoons of mint, the cilantro and 1/4 cup of olive oil and pulse to a chunky puree. Add the puree to the bowl and stir well. Refrigerate the soup until well chilled, about 1 hour. Season the gazpacho with salt and pepper and ladle it into chilled bowls. Garnish the cold soup with the tomato wedges, diced cucumber, mint leaves and a drizzle of olive oil and serve.

green zebra tomatoes, cucumber, sweet onion, avocado, garlic, freshly squeezed lime juice, mint, cilantro, extravirgin olive oil, salt

Taken from www.myrecipes.com/recipe/tangy-green-zebra-gazpacho (may not work)