According to Mark Bittman gazpacho is “one of the best cold dishes in the world”. According to Greg Henry “green gazpacho is even better”.
Notice that’s a quote? I don’t mean to imply that those words have ever appeared in print (at least not accredited to me) but I do want to set a precedent. I do want to make my feelings known. Put something in “quotes” and folks “believe”.
And believe they should. Because gazpacho is “one of the best cold dishes in the world” (MB) and “green gazpacho is even better” (GH).
When it comes to gazpacho– it’s easy being green. Sorry Kermit, it just is. Red gazpacho requires excellent tomatoes. Excellent tomatoes aren’t always “easy”. On our screwed up globe excellent commercial tomatoes are becoming a rare and rarer globe. Just check your grocery store. Sure they get better as the weather warms. But mostly, excellent tomatoes are limited to backyards and farmers markets.
But cucumbers and green bell peppers, these are almost always good. Even way back when my mom was pinching and sniffing tomatoes in 1970s grocery stores– green bell peppers were almost always good. Heck, they may have been the only bell peppers.
Still, I doubt my mom had access to excellent tomatillos way back then. So as much as I know she would have loved my easy green gazpacho– it might have eluded her. But I live in Los Angeles (in the new millennium) where excellent tomatillos are as easy to come by as cucumbers and are as unchanged as 1970s green bell peppers.
Which is why when it comes to gazpacho– “green gazpacho is even better”. GREG
Pinned it! This would be a fantastic first course for the fajitas that I serve frequently in the Summer. Thanks for the inspiration, G.
what a beautiful combination of ingredients. and that is one stunning avocado!
Great green gazpacho recipe. And spicy too, with the addition of the Tabasco, salt and pepper! I MUST try it.
Thanks.
Michael
I’m happy to realize that I have all the ingredients to try out your “green gazpacho is even better” theory myself! It does sound wonderful and why not give it a try. Plus this weekend is going to be warm too. 😉
I have never tried green gazpacho…but I like the sound of it. Generally, I have a hard time with cold soups (pathetic I know) but maybe the color will do me good! Thank you for sharing!
I like it a lot. Sounds so fresh and well, green. Love that you season with green Tabasco too.
LL
Totally with you on this one! Finding REALLY good tomatoes requires a search party…but even I can find pretty good tomatillos up here in the northeast. I don’t know that I’ve ever had them in gazpacho though. totally time to change that!
After I got my wisdom teeth removed, a green gazpacho like this was one of the only things I could eat for days. I haven’t had it since then, but after seeing yours here I think I’m going to have to change that…
OK, this is new to me, but you’ve made me a believer. When I get home, it’s off to get ingredients for green gazpacho.
So is this kinda like a cross-dressing guacamole? When guacamole met smoothie? Lol. Kidding aside, I am not much for cold soups, but if Mark Bittman (and you) said so, then I believe that gazpacho is one of the world’s best cold food. See, I am very easy to convince. Next order of business: try this green gazpacho for myself!
Well, let it be known you said it first! Love the look of this soup Greg! I can’t wait to try and report back 🙂
I agree! This green gazpacho is indeed beautiful! Love it! 🙂
Green gazpacho — love this idea. I keep gazpacho in the fridge much of the summer and am eager to try this version.