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
266
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
16g
23%
Sugar
17g
19%
Saturated Fat
9g
38%
Cholesterol
5mg
2%
Carbohydrate, by difference
26g
20%
Protein
6g
13%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
25mg
33%
Vitamin K (phylloquinone)
12µg
13%
Calcium, Ca
35mg
4%
Choline, total
5mg
1%
Fiber, total dietary
2g
8%
Fluoride, F
4µg
0%
Folate, total
26µg
7%
Iron, Fe
1mg
6%
Magnesium, Mg
15mg
5%
Phosphorus, P
68mg
10%
Sodium, Na
71mg
5%
Water
39g
1%

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.