Best Tomatillo Gazpacho Recipes

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TOMATILLO, TOMATO AND AVOCADO GAZPACHO



Tomatillo, Tomato and Avocado Gazpacho image

Avocados contribute a creamy texture to this spicy gazpacho.I wanted to make this with tomatillos only, but found that what makes a great salsa doesn't necessarily make a great gazpacho. So I added tomatoes to the creamy mixture. I don't like the color as much, but I love the taste. If you can find green zebra tomatoes, use them for the nice green color. Make sure to strain this because the tomatillo seeds won't blend.

Provided by Martha Rose Shulman

Categories     soups and stews, appetizer

Time 30m

Yield Serves 6

Number Of Ingredients 13

1 pound tomatillos, papery shells removed, rinsed
2 slices red or white onion
2 to 3 garlic cloves, to taste
2 serrano chiles or 1 jalapeño, coarsely chopped
2 tablespoons olive oil
1 to 2 tablespoons fresh lime juice (to taste)
1 large ripe avocado
1/2 cup chopped cilantro, plus additional cilantro for garnish
1 teaspoon lightly toasted cumin seeds, ground
Salt to taste
Few drops of vinegar
1 pound ripe tomatoes, preferably green zebras
Freshly squeezed lime juice for serving

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : @context http, Calories 152, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 493 milligrams, Sugar 6 grams

TOMATO AND TOMATILLO GAZPACHO



Tomato and Tomatillo Gazpacho image

Provided by Andrea Albin

Categories     Onion     Tomato     Appetizer     Dinner     Lunch     Summer     Healthy     Tomatillo     Cilantro     Chile Pepper     Gourmet     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 (first course) servings

Number Of Ingredients 9

1/2 pound fresh tomatillos, husked, rinsed, and quartered
1 1/2 pounds tomatoes, chopped, divided
1/2 cup chopped white onion, divided
1 fresh serrano chile, coarsely chopped, including seeds
1 garlic clove, quartered
2 tablespoons red-wine vinegar
1 cup water
2 tablespoons olive oil
1/2 cup chopped cilantro

Steps:

  • Pur&eaacute;e tomatillos, half of tomatoes, and half of onion with chile, garlic, vinegar, and 1 1/4 teaspoons salt in a blender until smooth.
  • Force through a medium-mesh sieve into a bowl, discarding solids.
  • Stir in remaining tomatoes and onion, water, oil, and cilantro. Chill until cold, at least 1 hour and up to 4 hours.

GREEN CUCUMBER TOMATILLO GAZPACHO



Green Cucumber Tomatillo Gazpacho image

Featuring grilled then chilled garden vegetables and Arbequina Extra Virgin Olive Oil from Spain. This recipe created by Love and Lemons is in partnership with Olive Oils from Spain.

Provided by Love and Lemons

Yield 4 servings

Number Of Ingredients 25

Ingredients
1 pound tomatillos (8 medium)
¼ white onion
2 whole unwrapped garlic cloves
¼ to ½ jalapeño pepper
¼ cup Arbequina extra virgin Olive Oil from Spain, more for drizzling
½ English cucumber, chopped
½ cup packed cilantro
2 tablespoons lime juice
½ to 1 teaspoon sea salt
½ teaspoon honey or pure maple syrup
¼ cup plain whole milk Greek yogurt
Yogurt Drizzle
¼ cup plain whole milk Greek yogurt
1 teaspoon lime juice
2 teaspoons water
Pinch of sea salt
Garnishes
Arbequina extra virgin Olive Oil from Spain, for drizzling
Kernels from 1 ear of corn, lightly charred
1 cup finely diced cucumber
½ cup yellow cherry tomatoes, sliced in half
Fresh herbs (mint or cilantro)
Microgreens
1 tablespoon hemp seeds

Steps:

  • Instructions
  • Preheat a grill to medium-high heat. On a plate or small baking sheet, toss the tomatillos, onion, garlic, and jalapeño with drizzles of Olive Oil from Spain and a few pinches of sea salt.
  • Wrap the garlic cloves in a piece of foil and place all the vegetables directly on the grill. Grill 4 to 5 minutes per side, or until the tomatillos are soft, charred, and just starting to burst, and the onion and jalapeño are charred and soft. Remove from the grill and unwrap the garlic. Let cool, then chill completely. (This step can be done in advance.)
  • In a blender, combine the chilled tomatillos, onion, garlic, ¼ of the jalapeño pepper, ¼ cup of Olive Oil from Spain, cucumber, cilantro, lime juice, ½ teaspoon salt, honey, and the yogurt. Blend until smooth. Season with more salt, if desired (I add ½ teaspoon). Taste and add the remaining jalapeño, if desired, for more spice. Chill the soup until ready to serve.
  • Yogurt drizzle: In a small bowl, mix the yogurt, lime juice, water, and a pinch of sea salt.
  • Serve the soup with the yogurt drizzle and any desired garnishes.
  • This recipe created by Love and Lemons is in partnership with Olive Oils from Spain.

TOMATILLO GAZPACHO



Tomatillo Gazpacho image

This is very refreshing and a little different from the usual gazpacho. I use an immersion blender to puree the tomatillos rather than a regular blender. Adapted from Fine Cooking, June/July 2007. (Time does not include refrigeration time.)

Provided by Fran6

Categories     Low Protein

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 (14 ounce) can chicken broth
1 lb tomatillo, quartered
1 garlic clove, minced
2 tablespoons extra virgin olive oil
2 medium avocados, finely diced
1 small cucumber, seeded and finely diced
1 red bell pepper, finely diced
1/4 small red onion, finely diced
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh lime juice
kosher salt, to taste
fresh ground black pepper, to taste

Steps:

  • Heat broth over medium-high heat. Add tomatillos and garlic; bring to boil. Reduce heat and simmer until tomatillos are cooked through but still hold their shape, about 1 minute. Let cool slightly, about 5 minutes, then carefully puree mixture in blender along with olive oil.
  • Cool completely, then stir in remaining ingredients. Season to taste with salt and pepper. Refrigerate at least one hour before serving.

TOMATILLO, TOMATO, AND AVACADO GAZPACHO



TOMATILLO, TOMATO, AND AVACADO GAZPACHO image

Categories     Soup/Stew     Tomato     No-Cook     Vegetarian     Quick & Easy     Dinner     Summer

Yield 6

Number Of Ingredients 13

1 lb. tomatillos, papery shells removed, rinsed
2 slices red or white onion
2 to 3 garlic cloves, to taste
2 serrano chiles or 1 jalapeño, coarsely chopped
2 Tbs. olive oil
1 to 2 Tbs, fresh lime juice (to taste)
1 large ripe avocado
1/2 c. chopped cilantro, plus additional cilantro for garnish
1 tsp. lightly toasted cumin seeds, ground
Salt to taste
Few drops of vinegar
1 lb. ripe tomatoes, preferably green zebras
Freshly squeezed lime juice for serving

Steps:

  • Directions: 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. 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. 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. Yield: Serves 6 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. Nutritional information per serving: 152 calories; 12 grams fat; 2 grams saturated fat; 2 grams polyunsaturated fat; 8 grams monounsaturated fat; 0 milligrams cholesterol; 12 grams carbohydrates; 5 grams dietary fiber; 9 milligrams sodium (does not include salt to taste); 2 grams protein

TOMATILLO GAZPACHO



TOMATILLO GAZPACHO image

Categories     Soup/Stew     Vegetable

Yield 4 servings

Number Of Ingredients 13

2 T extra virgin olive oil
3 cloves garlic, chopped
1 english cucumber, halved lengthwise and seeded
1 avocado, halved and pitted
1 pound tomatillos, chopped
1 green bell pepper, chopped
1-2 jalapeno pepers, seeded and chopped
1 15-oz can chicken broth
1 teaspoon sugar
1/4 teaspoon salt
12 ounces cooked shrimp, chopped
1/4 cup green olives, chopped
2 scallions, sliced

Steps:

  • 1. heat 1 tablespoon oil in a small skillet over medium heat. add garlic and cook, stirring, 1-2 minutes. Remove from heat. 2. Coarsely chop half the cucumber and half the avocado and place in a food processor. Add tomatillos, bell pepper, jalapeno to taste and the garlic. Process until smooth. Transfer to a large bowl; stir in broth, sugar and salt. 3. Dice the remaining cucumber and avocado and place in a medium bowl. Add shrimp, olives and scallions. Drizzle with the remaining 1 tablespoon oil; gently toss to combine. 4. Ladle the gazpacho into bowls and top with 3/4 cup shrimp salad

TOMATILLO-PEPITA GAZPACHO



Tomatillo-Pepita Gazpacho image

This Mexican take on gazpacho has a little bit of crunch, thanks to pepitas (pumpkin seeds).

Provided by The Bon Appétit Test Kitchen

Yield Makes 8 servings

Number Of Ingredients 11

1/2 cup (generous) unsalted shelled pepitas (about 2 1/2 ounces)
2 pounds tomatillos, husked, rinsed
1 large fresh poblano chile
1 garlic clove, pressed
1 cup vegetable broth
1/3 cup chopped green onion
1/4 cup chopped fresh cilantro
1/4 cup extra-virgin olive oil
1 small unpeeled English hothouse cucumber, diced
1 avocado, peeled, pitted, diced
1 12-ounce container cherry tomatoes, halved or quartered if large

Steps:

  • Prepare barbecue (medium-high heat). Finely grind pepitas in processor; leave in processor. Grill tomatillos and poblano chile until tomatillos are slightly charred and soft and chile is charred all over, turning occasionally, 12 to 15 minutes. Add tomatillos to processor. Peel, seed, and coarsely chop chile; add to processor. Add garlic; process soup to coarse puree. Transfer to large bowl. Stir in vegetable broth. Season soup with salt and pepper. Cover; chill until cold, about 3 hours.
  • Mix in green onion and all remaining ingredients. Divide soup among bowls.

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