Green Gazpacho

• 2 1/2 pounds ripe plum or grape tomatoes, coarsely chopped
• 1 stalk lemon grass, peeled and coarsely chopped
• 1/4 cup vodka
• 2 cucumbers, peeled and chopped
• 2 green bell peppers, seeded, cored and chopped
• 4 tomatillos, chopped
• 2 tablespoons white wine vinegar
• 1 tablespoon sherry vinegar
• 1 tablespoon lemon juice
• 1 tablespoon sugar
• Salt and pepper
• 1/2 avocado
• 1 small handful chives
• 1 small handful cilantro
• 1 small handful parsley
• 1 bunch scallions, trimmed

1. The day before serving, combine tomatoes, lemon grass and vodka in a blender and puree until smooth.
2. Line a sieve with cheesecloth or paper towels, set over a bowl and pour in tomato mixture.
3. Refrigerate overnight; clear liquid will slowly drain through.
4. Discard solids.
5. In a glass or ceramic bowl, combine cucumbers, green peppers, tomatillos, vinegars, lemon juice, sugar and a generous sprinkling of salt and pepper.
6. Refrigerate overnight.
7. In a large bowl, blend marinated vegetables, avocado, chives, cilantro, parsley, scallions and tomato liquid until smooth.
8. Taste for salt, pepper and vinegar, adding more as needed.
9. Serve very cold.

grape tomatoes, lemon grass, vodka, cucumbers, green bell peppers, white wine vinegar, sherry vinegar, lemon juice, sugar, salt, avocado, handful chives, handful cilantro, handful parsley, scallions

Taken from cooking.nytimes.com/recipes/9668 (may not work)