Green Gazpacho

2½ pounds ripe plum or grape tomatoes, coarsely chopped
1 stalk lemon grass, peeled and coarsely chopped
¼ cup vodka
2 cucumbers, peeled and chopped
2 green bell peppers, seeded, cored and chopped
4 tomatillos, chopped
2 tablespoons white wine vinegar
1 tablespoon sherry vinegar
1 tablespoon lemon juice
1 tablespoon sugar
Salt and pepper
½ avocado
1 small handful chives
1 small handful cilantro
1 small handful parsley
1 bunch scallions, trimmed

1. The day before serving, combine tomatoes, lemon grass and vodka in a blender and purée until
smooth. Line a sieve with cheesecloth or paper towels, set over a bowl and pour in tomato mixture.
Refrigerate overnight; clear liquid will slowly drain through. Discard solids.

2. In a glass or ceramic bowl, combine cucumbers, green peppers, tomatillos, vinegars, lemon juice,
sugar and a generous sprinkling of salt and pepper. Refrigerate overnight.

3. In a large bowl, blend marinated vegetables, avocado, chives, cilantro, parsley, scallions and
tomato liquid until smooth. Taste for salt, pepper and vinegar, adding more as needed. Serve very cold.

Yield: 6 to 8 servings.