Tomatillo, Tomato and Avocado Gazpacho
Published August 1, 2013
Andrew Scrivani for The New York Times
- Total Time
- 30 minutes, plus at least 2 hours' refrigeration
- Rating
- Comments
- Read comments
Advertisement
Ingredients
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
½ 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
Nutritional analysis per serving (6 servings)
13 grams carbs; 153 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 5 grams fiber; 502 milligrams sodium; 3 grams protein; 6 grams sugar
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
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.
Why is my soup green?? All that avocado is too much maybe? Tastes more like an avocado soup ? Which is yum just not red? Am I crazy?
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.