Gazpacho, a classic Spanish summer soup, is traditionally made from red tomatoes. This version instead uses tomatillos (a small, firm, green relative of the tomato), which give this cold soup a deliciously tart flavor.
Tomatillos have a tightly fitting, papery husk that surrounds the fruit. Before using, peel off the husk and wash the fruit well to remove the husk’s sticky residue. If you prefer a more traditional gazpacho, simply use red tomatoes in place of the tomatillos.
Jump to RecipeMethod :
- In a large pot over medium-high heat, combine the tomatillos, garlic, and broth. Bring to a boil. Reduce the heat to medium-low and simmer for 1 minute, or until the tomatillos are cooked through.
- Transfer the soup to a blender. Add the oil and puree until smooth. Transfer the soup back to the pot and allow it to cool to room temperature.
- Stir in the avocados, cucumber, bell pepper, and onion. Add the cilantro and lime juice. Season to taste with salt and pepper. Refrigerate for at least 2 hours, or until chilled. Keep refrigerated until ready to serve.
Tomatillo Gazpacho
Gazpacho, a classic Spanish summer soup, is traditionally made from red tomatoes. This version instead uses tomatillos (a small, firm, green relative of the tomato), which give this cold soup a deliciously tart flavor. Tomatillos have a tightly fitting, papery husk that surrounds the fruit. Before using, peel off the husk and wash the fruit well to remove the husk’s sticky residue. If you prefer a more traditional gazpacho, simply use red tomatoes in place of the tomatillos.
Ingredients
- 1 pound tomatillos husked and diced
- 2 cloves garlic
- 2 cups chicken broth
- 2 tablespoons extra-virgin olive oil
- 2 avocados cut into ½” dice
- ½ English cucumber cut into ½” dice
- ½ red bell pepper cut into ½” dice
- ¼ red onion cut into ¼” dice
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- Salt and ground black pepper
Instructions
- In a large pot over medium-high heat, combine the tomatillos, garlic, and broth. Bring to a boil. Reduce the heat to medium-low and simmer for 1 minute, or until the tomatillos are cooked through.
- Transfer the soup to a blender. Add the oil and puree until smooth. Transfer the soup back to the pot and allow it to cool to room temperature.
- Stir in the avocados, cucumber, bell pepper, and onion. Add the cilantro and lime juice. Season to taste with salt and pepper. Refrigerate for at least 2 hours, or until chilled. Keep refrigerated until ready to serve.