It’s easy being green. Especially when it comes to easy green gazpacho.
You may alternatively whiz everything together in a blender or food processor until you like the consistency. It’s even easier that way. But I like the varied texture that hand dicing allows.
- 1 ½ English cucumber peeled and sliced
- 1 red onion peeled and sliced
- 2 green bell pepper halved, seeded and sliced
- 6 tomatillos (paper-like skin peeled off and sliced
- 2 avocados (medium sized) halved, pitted and chopped
- 5 ounce rice wine vinegar
- 8 dash green Tabasco or more to taste
- salt to taste
- white pepper to taste
- cilantro sprigs as needed, for garnish
- extra-virgin olive oil (optional)
Finely dice the cucumber, red onion, green bell peppers, and tomatillos by hand. Ideally the dice will be fairly fine, but the texture is entirely up to you. Place the diced mixture into a large serving bowl or pitcher.
Scoop a bit more than half of these vegetables into the bowl of a food processor fitted with the blade attachment. Add all the chopped avocado and run the machine until a thick, smooth puree is achieved. Scrape the puree back into the serving bowl with the rest of the diced vegetables. Add the rice wine vinegar and green Tabasco sauce; stir to combine. Season with salt and white pepper.
Cover and refrigerate at least 4 hours and up to 3 days. Serve chilled with a drizzle of olive oil (optional) and cilantro as garnish.