Busters Recipes

Green Gazapacho
Preparation time: 15 minutes, plus time to chill
Yield: 4 to 5 servings
Showcase those underripe tomatoes in this delicious, gloriously coloful
Mexican variation on a Spanish theme. If you can't find green tomatoes, use
the least-ripe ones available.

3 greenish tomatoes (3-inch diameter), cored and chopped
1 medium-sized green bell pepper, cored and chopped
1 medium (7-inch) cucumber–peeled, seeded, and chopped
A handful of parsley
A handful of cilantro
1/4 cup fresh lime juice
1 medium-sized ripe avocado–peeled, pitted, and diced
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon ground cumin
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon honey or sugar
1 cup cold water
Black pepper and cayenne to taste
OPTIONAL: Sour cream and tortilla chips for the top


Combine everything except the optional toppings in a big bowl and mix to
combine.
Purée bit by bit in a blender or food processor until reasonably smooth. (It
doesn't have to be perfect.) Transfer to a container with a lid, and chill
until very cold.
Serve plain, or topped with sour cream and/or tortilla chips.

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