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Green Tomato Gazpacho

By
Staff Writer
Green Tomato Gazpacho
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
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.

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.

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