Gazpacho Verde - Chef Stephan Pyles

Ingredients

• 2 green tomatoes (3 inch diameter), cored and diced
• 2 large tomatillos, husks removed and diced
• 1 poblano chile, roasted, peeled and diced
• 1 serrano chile, seeded and diced
• 1 clove garlic, minced
• 1 medium avocado, peeled, pitted, and diced
• 1½ cup honeydew melon, peeled, seeded, and diced
• 1 cucumber, peeled, seeded, and diced
• 4 tablespoons roughly chopped cilantro
• 4 tablespoons roughly chopped Italian parsley
• 1 lime, juiced
• 1 teaspoon salt
• 4 tablespoons sour cream
• cilantro for garnish, optional