Green And White Gazpacho

Serves 4

2 tablespoons extra-virgin olive oil, divided

1 avocado, pitted

3 cloves garlic, chopped

½ English cucumber, seeded and coarsely chopped

1 pound tomatillos, husks removed, coarsely chopped

1 green bell pepper, chopped

1 jalapeño pepper, seeded (if desired) and chopped

1 15-ounce can reduced-sodium chicken or vegetable broth

1 teaspoon sugar

Kosher salt and freshly ground black pepper, to taste

Mexican crema, for serving

Thinly sliced green onion, for serving

Scoop out the avocado into a blender or food processor. Add garlic, cucumber, tomatillos, bell pepper and jalapeño and process until almost smooth, but some chunks still remain. Transfer to a large bowl and stir in broth and sugar. Season well with salt and pepper and chill until ready to serve. Ladle the soup into bowls, drizzle with crema and sprinkle with green onions.

White Gazpacho

This Spanish blend of green grapes and almonds is bright and refreshing, with nary a tomato in sight.

Serves 4

2 cups of crustless stale bread, broken into pieces

2 English cucumbers, peeled, seeded and chopped

2 cups green seedless grapes, sliced in half, plus more for serving

1 cup slivered blanched almonds, very lightly toasted, plus more for garnish

2 chopped garlic cloves

2 cups chicken or vegetable stock (use vegetable stock for vegetarian version)

1½ teaspoons kosher salt, plus more to taste

¾ cup plain whole-milk Greek yogurt

3 tablespoons olive oil, plus more for serving

3 tablespoons sherry vinegar or cider vinegar

Minced fresh chives for garnish

1. Place bread, cucumbers, grapes, almonds and garlic in a large bowl, add stock and salt and toss to combine. Cover and refrigerate for a few hours (or overnight) to allow flavors to meld and bread to soften.

2. Transfer the mixture, along with any of the juices, to a blender or food processor and puree until smooth. Strain the mixture through a fine-mesh sieve into a large bowl. Whisk in yogurt, olive oil and vinegar. Season with salt and chill until ready to serve, at least 30 minutes.