By Martha Rose Shulman
- Total Time
- 30 minutes, plus at least 2 hours' refrigeration
- Rating
- 4(114)
- Notes
- Read community notes
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.
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Ingredients
Yield:Serves 6
- 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
Ingredient Substitution Guide
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.
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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.
Tip
- 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.
Ratings
4
out of 5
114
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Cooking Notes
Ken MacDonald
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.
carrie
Super yummy, but I roasted the tomatillos, jalapeño, onion and a couple garlic cloves before blending it all together.
Robert Farlee
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.
Mary Ellen Cummings
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.
Ben Chastain
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.
carrie
Super yummy, but I roasted the tomatillos, jalapeño, onion and a couple garlic cloves before blending it all together.
D Astoria
Made this amazing gazpacho 5 times this month and am ready for more! Used 28 oz canned tomatoes, sometimes add extra avocado. Didn’t strain either and we have this for dinner or lunch. Great recipe!
BAH
This was deliciously tangy and spicy but a bit different than other basic gazpacho recipes. I would say that it could be almost too tangy for some. Mine turned out a little thinner than I was hoping for so I added another half of an Avocado and that helped and made it a bit creamy too. Ate it alone for lunch but served with some freshly baked and garlic rubbed baguette slices for dinner. Both ways were great!
Robert Farlee
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.
Ken MacDonald
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.
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