Green Gazpacho

Green heirloom tomatoes gives this gazpacho its vibrant hue, and sets it apart from the traditional red variety. To keep the gazpacho from being too thin (tomatoes release a lot of juices when pureed), sliced bread is added to thicken the soup. Olive oil gives it its creamy texture, while cayenne pepper and red wine vinegar amp up the flavor and lend some zest. Be sure to let the gazpacho refrigerate before serving—after all, this is a chilled soup—then top each bowl with a dollop of sour cream. It’s the perfect dish to serve at a late-summer dinner party.

Ingredients

• 4 cups roughly chopped green heirloom tomatoes, such as Green Zebra

• 2 white bread slices (about 3 oz.)

• ¼ cup extra-virgin olive oil

• 2 teaspoons red wine vinegar

• 1 teaspoon kosher salt

• ¼ teaspoon cayenne pepper

• 2 cups finely chopped peeled cucumber, divided

• 1 pint multicolored heirloom cherry tomatoes, halved

• ¼ cup sour cream

Nutrition

Calories 256

Fat 18g

Sat Fat 4g

Cholesterol 4mg

Sodium 627mg

Protein 6g

Carbohydrate 23g

Sugar 11g

Fiber 5g

Iron 2mg

Calcium 79mg

Directions

1. Process chopped heirloom tomatoes, bread, oil, vinegar, salt, cayenne pepper, and 1 cup of the chopped cucumber in a blender until smooth. Transfer to a bowl. Stir in cherry tomatoes and remaining 1 cup chopped cucumber. Chill 1 hour. Ladle gazpacho into each of 4 bowls; dollop evenly with sour cream.

Yields: 4 (serving size: 1 cup gazpacho, 1 Tbsp. sour cream)