TOMATILLO GAZPACHO
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.)
Provided by Fran6
Categories Low Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
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Joe Smith
[email protected]This gazpacho is the perfect party food. It's easy to make ahead of time and it's always a crowd-pleaser.
huzaifa Khan ghori
[email protected]This gazpacho is a great way to sneak some vegetables into your kids' diet. They'll never know they're eating healthy!
Simon Philipus
[email protected]I love the vibrant color of this gazpacho. It's so inviting.
Michael Robert Golden
[email protected]This gazpacho is the perfect summer soup. It's cold, refreshing, and flavorful.
Moana Kira
[email protected]I've never made gazpacho before, but this recipe was so easy to follow. I'm definitely going to make it again.
Thobeka Myaleni
[email protected]This gazpacho is a great way to use up leftover vegetables. I always have a bunch of tomatillos and cucumbers in my fridge, so this is a perfect recipe for me.
Harriet Mukya
[email protected]I'm not a big fan of gazpacho, but I really enjoyed this recipe. It's light and flavorful, and the avocado adds a nice creaminess.
Bichr EspaDa
[email protected]This gazpacho is so refreshing and flavorful. It's the perfect appetizer or light lunch.
Mutasco Gh
[email protected]I love the smoky flavor that the roasted tomatillos give to this gazpacho.
Ganiu Rahim
[email protected]This gazpacho is delicious! I've made it several times already and it's always a hit.
Samuel Oladotun
[email protected]I followed the recipe exactly, but my gazpacho turned out really bland. I'm not sure what I did wrong.
Foday Koroma
[email protected]Meh.
Talha Riaz
[email protected]I thought this gazpacho was just okay. It wasn't bad, but it wasn't anything special either.
Elenor Major
[email protected]This gazpacho was a bit too spicy for my taste, but I think that's just because I used a lot of jalapeños. Next time, I'll use less.
Nazar Hilaire
[email protected]I love that this recipe uses tomatillos instead of tomatoes. It gives the gazpacho a unique flavor that I really enjoy.
Pat Kennelly
[email protected]This gazpacho is the perfect way to cool down on a hot summer day. It's also really easy to make, which is a bonus.
Virginia Gana
[email protected]I'm not usually a fan of gazpacho, but this recipe changed my mind. It's so light and refreshing, and the flavors are perfectly balanced. I'll definitely be making this again.
John O'sullivan
[email protected]This gazpacho was a hit at my summer party! I love the pop of color from the tomatillos and the crunch of the cucumber. It's so refreshing and flavorful.