Green Gazpacho
Adapted from Enchanted Broccoli Forest
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
  1. Combine everything except the optional toppings in a big bowl and mix to combine.
  2. 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.
  3. Serve plain, or topped with sour cream and/or tortilla chips.