Tomatillo, Tomato and Avocado Gazpacho
- Total Time
- 30 minutes, plus at least 2 hours' refrigeration
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1pound tomatillos, papery shells removed, rinsed
- 2slices red or white onion
- 2 to 3garlic cloves, to taste
- 2serrano chiles or 1 jalapeño, coarsely chopped
- 2tablespoons olive oil
- 1 to 2tablespoons fresh lime juice (to taste)
- 1large ripe avocado
- ½cup chopped cilantro, plus additional cilantro for garnish
- 1teaspoon lightly toasted cumin seeds, ground
- Salt to taste
- Few drops of vinegar
- 1pound ripe tomatoes, preferably green zebras
- Freshly squeezed lime juice for serving
Nutritional analysis per serving (6 servings)
153 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 3 grams protein; 502 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Place the tomatillos in a saucepan and cover with water. Bring to a boil, reduce the heat and simmer 8 to 10 minutes, flipping them over halfway through, until olive green and softened. Drain and transfer to a blender.
- Step 2
Meanwhile put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces.
- Step 3
Add the onions and remaining ingredients plus a cup of cold water and blend until smooth. You will probably have to do this in two batches. Strain through a medium strainer, taste and adjust seasonings. Chill for two hours or longer. Garnish each bowl with chopped cilantro and a few drops of lime juice.
- Advance preparation: You should make this a couple of hours before serving so that it has plenty of time to chill. You can make it up to a day ahead. Whisk before serving.
Private Notes
Comments
Made this a couple times now; excellent! Did not strain, either our tomatillo seeds are small or our blender pulverized them. Wife like "chunky" gazpacho, so added a handful of coarsely chopped tomatillos and tomatoes to each bowl.
Super yummy, but I roasted the tomatillos, jalapeño, onion and a couple garlic cloves before blending it all together.
I had no tomatillos available, so I substituted more tomatoes and added a tablespoon or two of cider vinegar for tanginess. Turned out pale orange in color, but tasted great.
Flavourful and satisfying on a hot summer day! I didn't peel the tomatillos before simmering them and it worked fine - much easier to peel this way.
Followed the recipe but didn’t see a need to strain the mix after blending. Can’t wait to make it again. The avocado adds depth, a bit of smokiness and a creamy texture. I served with cornbread.
I was really hoping to like this as fresh variation on tomato soup but it came out too similar to a basic Salsa Verde. It's not bad, but really tasted more like something to use as a sauce or for dipping tortilla chips rather than a soup in its own right.
Advertisement