Tomatillo Gazpacho
Bright, zesty, and refreshingly cool, Tomatillo Gazpacho is a vibrant twist on the classic chilled soup, perfect for warm-weather dining. This no-cook recipe combines tangy tomatillos, crisp cucumber, and a hint of heat from jalapeño, all blended with fresh cilantro, mint, and lime juice for an herbaceous kick. The addition of creamy avocado as a topping creates a silky contrast to the soup’s crisp, refreshing base. Ready in just 25 minutes with no stovetop required, this soup is ideal as a light appetizer, a healthy lunch, or a palate-cleansing starter at your next summer gathering. Serve it chilled, garnished with fresh herbs, and let this tomatillo gazpacho transport you to the heart of summer with every spoonful. Keywords: tomatillo gazpacho, chilled soup recipe, summer appetizers, no-cook meals, refreshing soup.
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Recipe Information
Ingredients
- 8 medium Tomatillos
- 1 large Cucumber
- 1 medium Green bell pepper
- 1 small Jalapeño pepper
- 2 cloves Garlic
- 0.5 cup Cilantro
- 0.25 cup Mint leaves
- 3 tablespoons Lime juice
- 1.5 teaspoons Salt
- 2 tablespoons Olive oil
- 1 cup Water
- 1 small Avocado
- 1 cup Crushed ice
Instructions
Husk the tomatillos and rinse them thoroughly under warm water to remove the sticky residue. Cut them into quarters and set aside.
Peel the cucumber and chop it into large chunks.
Deseed and chop the green bell pepper into smaller pieces.
Carefully slice the jalapeño in half, remove the seeds, and chop it into small pieces. Adjust the amount of jalapeño based on your spice preference.
Peel and roughly chop the garlic cloves.
In a blender or food processor, combine the tomatillos, cucumber, green bell pepper, jalapeño, garlic, cilantro, mint leaves, lime juice, salt, olive oil, water, and crushed ice. Blend until smooth. You may need to do this in batches depending on your blender's capacity.
Taste the mixture and adjust seasoning with more salt or lime juice as needed.
Transfer the soup to a large bowl or container, cover, and refrigerate for at least 1 hour to allow the flavors to meld and the soup to chill thoroughly.
Before serving, dice the avocado into small pieces.
Serve the Tomatillo Gazpacho in chilled bowls and garnish with diced avocado and a few extra mint or cilantro leaves if desired.
Nutrition Facts
Calories |
678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3579 mg | 156% | |
| Total Carbohydrate | 66.8 g | 24% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 18.6 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2654 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
