- 2 lbs. green unripe tomatoes (approximately 4 large tomatoes)
- 1 large zucchini or cucumber approximately 3/4 lb
- 3 pepperoncini or use 1 jalepeno pepper if you like it spicy
- 2 slices frozen or stale gluten-free bread
- 1/4 cup extra-virgin olive oil or 1/2 avocado, peeled
- 3 Tbs. fresh lime juice
- 1 1/2 Tbs. finely grated lime zest
- 1 Tbs. fresh mint leaves
- 1/2 Tbs. fresh rosemary
- 1 1/4 tsp. Tabasco sauce
- Sea salt and freshly ground pepper to taste
- 1/4 cup small cubed watermelon for garnish
- Gluten-free croutons lime zest and fresh mint leaves for garnish
Cut off the top and bottom of the zucchini and the core of the tomatoes, then coarsely chop the green tomatoes and zucchini.
Place in a large food processor or blender and purée until smooth. Add the pepperoncini (remove the tops), gluten free bread, oil, lime juice, zest and herbs. Process until fully incorporated and the herbs are minced.
Add Tabasco, salt and pepper a little at a time, tasting as you go to be sure not to add too much.
Transfer to a large bowl, cover and chill until cold.
Garnish soup with gluten free croutons, lime zest and mint leaves before serving.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.