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.)
- 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
- 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.
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.)
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.