Katie Lee Shares Her Refreshing Fourth Of July Recipe

EAST HAMPTON, NY — Katie Lee knows all about summers in the Hamptons and the perfect dishes to make for those you love. Below Katie Lee, the co-host of the Food Network's The Kitchen and the author of the fabulous Endless Summer Cookbook, gives Patch her recipe for Green Gazpacho.

“A chilled soup on a hot day is so refreshing,” Lee says about her recipe. ”One of the farm stands I frequent, the Green Thumb, has a selection of the most beautiful heirloom tomatoes in their season. I thought the Green Zebras looked cool, so I bought a bunch of them, not knowing quite what I’d do with them. They served as a pretty centerpiece in a big wooden bowl on my counter until I figured it out: gazpacho. The avocado in this recipe adds an extra element of creaminess, and the lime juice evens out the flavors of the onion, garlic, and jalapeño. If I am serving it for an outdoor meal on a hot day, I like to stick the bowls in the freezer for a few minutes before ladling in the soup so it stays nice and cold.”

Green Gazpacho

(Serves 6-8)

2 lbs. Green Zebra tomatoes, cored and coarsely chopped, plus 1 Green Zebra tomato, cut into small wedges, for garnish

1 unpeeled seedless cucumber, coarsely chopped, plus 1 finely diced unpeeled cucumber for garnish

1 sweet onion, coarsely chopped

1 Hass avocado, chopped

1 small jalapeño, seeded

1 clove garlic

2 tbs. fresh lime juice

2 tbs. fresh mint leaves, chopped, plus more whole leaves for garnish

2 tbs. fresh cilantro leaves

1/4 cup extra-virgin olive oil, plus more for drizzling

Salt and freshly ground black pepper

In a blender, combine half of the coarsely chopped tomatoes, cucumber, and onion with the avocado, jalapeño, garlic, lime juice, and 1 cup cold water and blend until smooth. Transfer the puree to a large bowl.

Add the remaining coarsely chopped tomatoes, cucumber, and onion to the blender along with the mint, cilantro, and oil and pulse to a chunky puree. Add the puree to the bowl and stir well. Refrigerate the soup until well chilled, about 1 hour.

Season the soup with salt and pepper to taste. Garnish with tomato wedges, diced cucumber, and mint leaves, and finish with a drizzle of oil. Serve cold.