Green Zebras are heirloom tomatoes with a striped pattern; they are sweet like red tomatoes but give this gazpacho a lovely jade hue. To make the chilled soup extra tangy, use tomatillos or unripe red tomatoes instead of Green Zebras.

Prep Time: 30 mins
Total Time: 30 mins
Servings: 10

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Ingredients
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 garnish1 medium sweet onion, coarsely chopped 1 Hass avocado, halved, pitted and peeled 1 small jalapeno, stemmed and seeded 2 garlic cloves 2 tablespoons freshly squeezed lime juice2 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
Directions
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.
MAKE AHEAD

The green gazpacho can be stored in an airtight container and refrigerated overnight.