Green Tomato Gazpacho

Green Tomato Gazpacho
Staff Writer
Green Tomato Gazpacho
Luce Wine Restaurant
Green Tomato Gazpacho

Simple, cool, and refreshing, this reimagined version of gazpacho made with green tomatoes is a popular starter at Luce Wine Restaurant, located in the InterContinental Hotel in San Francisco.

See all gazpacho recipes.

Click here to see 5 Creative Recipes for Green Tomatoes.

7
Servings
208
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 1/2 Pounds green tomatoes, diced
  • 3/4 Pounds green grapes, halved
  • 1/4 Pound raw marcona almonds
  • 1/4 Cup white verjus
  • Kosher salt, to taste
  • Sherry vinegar, to taste
  • 2 Tablespoons extra-virgin olive oil
  • 2 Tablespoons toasted, sliced marcona almonds, for garnish
  • 1/4 Cup microgreens, for garnish

Directions

In a bowl, combine the tomatoes, grapes, raw almonds, and white verjus. Marinate in the refrigerator overnight.

The next day, place the marinated mixture in a blender and purée on high speed until completely smooth. Pass the mixture through a fine-meshed sieve, and chill in the refrigerator.

Season with kosher salt, to taste, and adjust the acidity with a splash of sherry vinegar. Serve very cold and drizzle with the extra-virgin olive oil. Garnish with the toasted, sliced marcona almonds, and microgreens.

Nutritional Facts

Total Fat
8g
11%
Sugar
20g
22%
Saturated Fat
6g
25%
Cholesterol
11mg
4%
Carbohydrate, by difference
29g
22%
Protein
8g
17%
Vitamin A, RAE
54µg
8%
Vitamin C, total ascorbic acid
39mg
52%
Vitamin K (phylloquinone)
24µg
27%
Calcium, Ca
28mg
3%
Choline, total
25mg
6%
Fiber, total dietary
2g
8%
Fluoride, F
4µg
0%
Folate, total
20µg
5%
Iron, Fe
2mg
11%
Magnesium, Mg
22mg
7%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
75mg
11%
Selenium, Se
5µg
9%
Sodium, Na
80mg
5%
Water
195g
7%
Zinc, Zn
1mg
13%

Tomato Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Tomato Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.