Green Gazpacho or what to do with those green tomatoes

Green Gazpacho

This recipe comes all the way from the Enchanted Broccoli Forrest (aka Hippy Cookbook). Made this with green heirloom tomatoes but I think straight up green tomatoes would be delicious as well. People at the farmer's market will be trying to unload the green ones when the chance of frost increases.

3 green tomatoes
1 med. green bell pepper
I med cucumber
4 scallions
1/4 cup minced parsely
(I added: 1/4 cup cilantro)
juice of two to three limes mixed with one avocado (keeps it from going bad)
2 med. cloves garlic crushed
3 cups cold water
1 tsp salt
Lots of black pepper
1 tbs fresh basil
2 tbs olive oil
1 tbls honey

Coarsely chop everything that will tolerate it. Put in a blender for 10 seconds so that it isn't completely liquified. Chill.
When serving: put something bright on top as a garnish (minced red pepper, etc.) and sour cream if you want it. Serve with hot corn tortillas with melted cheese. Use tortillas to scoup up soup. Wonder to yourself why you don't live somewhere with a garden...

Note to those tempted to blend in something that is not green: red and green makes brown. Green and alot of colors makes brown. Eating poop like food is no fun.