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 Recipe

Method :

  • 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

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.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 237
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.