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
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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.
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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.
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.
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.
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.