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Kalyn's Kitchen

Green Tomato Gazpacho with Green Zebra Tomatoes, Cucumber, and Avocado

This Green Tomato Gazpacho may be my favorite thing to make with Green Zebra Tomatoes, and this delicious chilled green tomato soup is perfect for a day when it’s just too hot to cook! Use the Tomato Recipes to find more ideas for tomatoes!

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Green Tomato Gazpacho with Green Zebra Tomatoes, Cucumber, and Avocado found on KalynsKitchen.com

Before I talk about this amazing Green Tomato Gazpacho with Green Zebra Tomatoes, Cucumber, and Avocado, I want to mention a slight change in the programming around here. If you’re a regular reader you know I’m involved in a nearly two-year project of editing recipes after I switched my blog to WordPress. That massive job is nearly done, and I’m about ready to start the project of adding nutritional info to more than 2,000 recipes. (Another month or two, but I am so happy to be this close.)

While I’ve been undertaking this editing project, I’ve discovered so many old favorites back in the archives that I’m sure many current readers have never seen, so I’m going to start featuring past favorite recipes every Friday. I’ll move the weekly Recipe Round-Ups to Saturday (and in keeping with my desire to work more on the bucket list, some weeks I might even skip doing a round-up so I can focus more on nutritional information.) And repeat after me, Change is good!

I’m excited to remind you about this delicious chilled soup that uses the much loved Green Zebra Tomatoes that I grow every year when I can find the plants, and this soup is a perfect way to cool off when the weather is just too HOT!

I absolutely loved this Green Tomato Gazpacho when I first made it, and it seemed like the perfect recipe to feature this week when there’s a heat wave hitting the U.S. with a vengeance! And this year I planted TWO Green Zebra tomato plants so I can make plenty of recipes with this favorite tomato!

Traditional Gazpacho has bread, but I make mine without any bread. Of course tomatoes do have some carbs, but this carb-conscious gazpacho recipe also has cucumber, green pepper, and avocado, and it’s something you eat in relatively small amounts. If you have green or yellow tomatoes and weather that makes it too hot to turn on the stove, I hope you’ll try it this favorite Green Tomato Gazpacho.

And if you’ve never had Gazpacho, the chilled tomato soup that comes from Spain, you may be skeptical about whether a soup like this can really taste like anything special. I know I was, but when I first tried Gazapacho with some of my blogging friends, I was really blown away by how delicious it was. (If you want to use red tomatoes you could try that recipe.)

Green Tomato Gazpacho with Green Zebra Tomatoes, Cucumber, and Avocado found on KalynsKitchen.com

Chop up one large cucumber and a green bell pepper. Put the minced fresh garlic, lemon juice, bell pepper, and cucumber into the food processor and process until it’s mostly chopped. I used six Green Zebra Tomatoes for this, but you could use any type of green or yellow tomatoes.  (If you only have red tomatoes, I’d probably make this Gazpacho instead.)

I chopped up the tomatoes and dug two avocados out of the fridge.  (They were a little past their prime, which didn’t matter at all in a soup like this!) Add the chopped tomatoes and the scooped out avocado to the food processor and continue to process until it’s a finely blended as  you’d like.  (I like it just a little chunky, but mostly liquid.)

Green Tomato Gazpacho with Green Zebra Tomatoes, Cucumber, and Avocado found on KalynsKitchen.com

Add the Green Tabasco sauce and sea salt and process for a few seconds.  Then taste the Gazpacho to see if you’d like it a bit saltier or spicier.  (I like it pretty strongly flavored.) I loved the crunch of a few cucumbers on top as a garnish for the soup, but that’s completely optional!  Gazpacho is best when it’s chilled for a few hours or longer, but I couldn’t resist eating a little of this as soon as I made it.

Green Tomato Gazpacho with Green Zebra Tomatoes, Cucumber, and Avocado found on KalynsKitchen.com

More Tasty Chilled Soup Recipes:

Gazpacho with Red and Yellow Tomatoes and Cooking with Friends from Kalyn’s Kitchen
Creamy Chilled Cucumber and Avocado Soup from Pinch My Salt
Confetti Gazpacho with Yellow Tomatoes, Red Peppers, and Basil from Kalyn’s Kitchen
Avocado Gazpacho from My Colombian Recipes

Green Zebra Gazpacho with Cucumber and Avocado

This Green Tomato Gazpacho may be my new favorite thing to make with Green Zebra Tomatoes.


  • 5 large garlic cloves, minced (or less if you’re not that much of a garlic fan)
  • 1/4 cup fresh squeezed lemon juice
  • 1 green pepper, seeds removed and coarsely chopped
  • 1 medium-large cucumber, chopped (plus more for garnish if desired.)
  • 6 Green Zebra tomatoes (or use other ripe green or yellow tomatoes)
  • 2 avocados
  • sea salt to taste
  • Green Tabasco Sauce to taste (or other hot sauce)


  1. Chop garlic and squeeze lemon juice.  Remove seeds from green bell pepper and coarsely chop.  Chop cucumbers.
  2. Put garlic, lemon juice, green bell pepper, and cucumber into food processor fitted with steel blade and process until the mixture is mostly chopped.  (This will take a minute or two.)
  3. While the mixture chops, cut up tomatoes and cut avocado in half and remove the seed.
  4. When you think peppers and cucumbers are chopped enough add the diced tomatoes and scooped-out avocado flesh to the food processor and process about 1 minute more, or until the mixture is as finely blended as you’d like it.  (I like it slightly chunky.)
  5. Add the sea salt and Green Tabasco sauce, starting with about 1 tsp. of each and blending for a few seconds, then tasting to see if it is salty and spicy enough for you.  (I used a little more than a teaspoon of each, but I like strong flavors.)
  6. Put Gazpacho into a glass or plastic container and chill in the fridge for a few hours to develop flavors.
  7. Serve cold, garnished with a little bit of finely chopped cucumber if desired.


This will keep in the fridge for several days, but it probably won’t last too long!

I prefer to use this Green Tabasco Sauce for this recipe.

Recipe created by Kalyn after she got infatuated with Gazpacho and Green Zebra tomatoes.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Green Tomato Gazpacho made with tons of healthful vegetables is a great choice for any phase of the South Beach Diet, and also perfect for any other type of low-glycemic eating plans, as well as Paleo or Whole 30 if you use the right hot sauce. Tomatoes are relatively high in carbs, but you could eat a small serving of this for most low-carb eating plans since there are other ingredients with less carbs. I’d love this as a light summer lunch, but it would also be delicious as a starter soup for a dinner.

Find More Recipes Like This One:
Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

Pinterest image of Green Tomato Gazpacho with Green Zebra Tomatoes, Cucumber, and Avocado

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    33 Comments on “Green Tomato Gazpacho with Green Zebra Tomatoes, Cucumber, and Avocado”

  1. None of my Green Zebras have ripened still…is that abnormal? Are they really ripe, but I don't know it because they're green? (They still seem pretty hard.)

  2. Donna, I seem to find Green Zebra plants every year, but always at a different place. I bet you can get the tomatoes at the Farmer's Market soon though.

  3. Once again you have expanded my culinary horizons – Where oh where can I buy some???

  4. Jill, so glad you enjoyed it. I do love those Green Zebras!

  5. This was such an easy and yummy recipe! This is the first year I grew the green zebras and have been looking for something other than canning. I did add some fresh parsley and basil but other than that I followed the recipe.

  6. Nate, I agree and I do love those green zebras!

  7. This reminds me of the golden gazpacho we made with roasted yellow tomatoes.

    I love the variety of tomato colors! Green Zebras are some of the best tasting ones around.

  8. Susan, that's funny! I just love them too. I think they are officially my favorite tomato!

  9. I saw the name of this recipe on my BlogHer side bar and said, "That's so a Kalyn recipe!" I love green zebra tomatoes.

  10. Interesting, I will have to look for that.

  11. This looks really delicious! I love this take on gazpacho, and I hope I can try this recipe soon (or even get my hands on some of those awesome looking tomatoes).

    Serious Eats recently posted an entry about the science of creating a perfect gazpacho – I'm no gazpacho fanatic, but it certainly kept my interest!

  12. Dave, happy I can support the site.

    Nikki, hope you have some green or yellow tomatoes so you can try it!