Total Time
Prep 20 mins
Cook 5 mins

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.)

Ingredients Nutrition


  1. 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.
  2. Cool completely, then stir in remaining ingredients. Season to taste with salt and pepper. Refrigerate at least one hour before serving.


Most Helpful

To my great astonishment, the DH liked this even more than my tomato gazpacho (I like them equally, I think)! It is a little more delicate than the tomato version (no vinegar, for example), smoother due to the chicken broth and avocado, with a lovely color and assortment of textures. Will be making this again and again, for sure! Thanks for posting! (And yes, I used the immersion blender too -- perfect use for it.)

l'ecole August 05, 2010

I am not a gazpacho fan but I liked this recipe. The tomatillos gave it a slightly different flavor. The only thing I changed was adding more chopped cilantro and lime juice, something everyone can do according to their preference for more or less.

StickyToffee July 04, 2010

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