Recipe of the Month
This tangy, cold gazpacho is super easy to make (requiring only a blender), making it the perfect meal on a warm summer day. Although they are small, tomatillos are loaded with fiber, niacin, potassium & manganese. Their natural green color, blended with fresh herbs, cucumber & avocado give this gazpacho a new look and taste, and only takes 30 minutes to prep and 1 hour to chill! We found this soup was delicious served with toasted slices of naan bread, organic tortilla chips or pieces of a crispy baguette.
Yield: about 10 servings | Time: 30 min (+1 hour chilling)
- 2 pounds tomatillos, cored & coarsely chopped (plus 1 tomatillo diced for garnish)
- 1 seedless cucumber, unpeeled & coarsely chopped (plus finely diced unpeeled cucumber for garnish)
- 1 medium sweet onion, coarsely chopped
- 1 Hass avocado, halved, pitted & peeled
- 1 small jalapeno, stemmed & seeded
- 2 garlic cloves
- 2 tablespoons (Tbsp) fresh lime juice
- 2 tablespoons fresh mint leaves, plus more for garnish
- 2 tablespoons fresh cilantro leaves
- ¼ cup extra-virgin olive oil (EVOO), plus more drizzling
- Sea salt & freshly ground black pepper
- In a blender, combine half of each coarsely chopped tomatillos, cucumber & onion with the avocado, jalapeno, garlic, lime juice & 1 cup cold water and pure until smooth. Transfer puree to a large bowl.
- Add the remaining coarsely chopped tomatillos, cucumber & onion to the blender along with 2 Tbsp mint, cilantro & ¼ cup EVOO & pulse till it’s a chunky puree.
- Add chunky puree to the bowl & stir well.
- Refrigerate soup until well chilled, about 1 hour.
- Season gazpacho with salt and pepper & ladle into chilled bowls (optional: add a little crushed red pepper or cayenne for heat).
- Garnish cold soup with diced tomatillo, cucumber, mint leaves & drizzle of olive oil then serve.