Green Gazpacho Sauce

Fresh and green, this sauce is a perfect accompaniment to grilled fish.

  • Yield: Makes about 2 cups

Source: Martha Stewart Weddings, Summer 2002


  • 1 small zucchini (about 6 ounces), seeded and diced
  • 1/2 cucumber (about 5 ounces), peeled, seeded, and diced
  • 3 tablespoons finely diced celery
  • 1/4 small green bell pepper, ribs and seeds removed, and diced
  • 3 tablespoons finely chopped scallions
  • 1 garlic clove, sliced in half
  • 1 tablespoon finely chopped seeded jalapeno pepper
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1/4 cup olive oil
  • 2 tablespoons sherry vinegar
  • Dash of hot-pepper sauce
  • 2 tablespoons fresh lemon juice
  • Coarse salt and freshly ground pepper
  • 3 small tomatillos, husked and washed
  • 1/4 cup fresh basil leaves, rinsed, dried
  • 1/2 avocado, pitted and peeled
  • 2 tablespoons rice-wine vinegar
  • 1 cup homemade or low-sodium canned vegetable stock


  1. In a medium bowl, mix half the zucchini, half the cucumber, the celery, green pepper, scallions, garlic, jalapeno, parsley, oil, sherry vinegar, hot sauce, 1 tablespoon lemon juice, and salt and pepper. Cover with plastic; refrigerate overnight.

  2. Preheat oven to 400 degrees. Place tomatillos on a rimmed baking sheet; roast until softened and browned in spots, about 25 minutes. Roughly chop; add to bowl of marinated vegetables with remaining zucchini and cucumber. Return bowl to refrigerator to chill 2 to 3 hours.

  3. Blanch basil in boiling water 30 seconds; transfer to blender, and add marinated vegetables, avocado, and rice-wine vinegar. Puree while slowly adding stock. Season with remaining lemon juice, salt, and pepper. Refrigerate, covered, until ready to serve, up to 1 day.


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