cucumbersoupumber

Tomatillo Gazpacho

Category, , , , , DifficultyBeginner
cucumbersoupumber
Yields1 Serving
Prep Time10 minsTotal Time10 mins
 1 lb Slicing cucumbers, halved with seeds removed
 1 lb tomatillos, washed and husks removed
 ½ medium onion, thinly sliced and washed under cold water
 ½ poblano chile, seeds removed
 1 garlic clove
 ¼ cup olive oil
 ¼ cup unseasoned rice vinegar
 1 tbsp chopped parsley
 1 tbsp chopped cilantro, plus extra leaves reserved for serving
 kosher salt and fresh ground pepper
1

Blend cucumbers, tomatillos, onion, chile, garlic, oil, vinegar, parsley, and chopped cilantro in a blender until very smooth; season with salt and pepper.

2

Transfer to an airtight container, cover, and chill at least 2 hours.

3

Serve topped with cilantro leaves. Can be made up to 2 days ahead and kept in the refrigerator.

Ingredients

 1 lb Slicing cucumbers, halved with seeds removed
 1 lb tomatillos, washed and husks removed
 ½ medium onion, thinly sliced and washed under cold water
 ½ poblano chile, seeds removed
 1 garlic clove
 ¼ cup olive oil
 ¼ cup unseasoned rice vinegar
 1 tbsp chopped parsley
 1 tbsp chopped cilantro, plus extra leaves reserved for serving
 kosher salt and fresh ground pepper

Directions

1

Blend cucumbers, tomatillos, onion, chile, garlic, oil, vinegar, parsley, and chopped cilantro in a blender until very smooth; season with salt and pepper.

2

Transfer to an airtight container, cover, and chill at least 2 hours.

3

Serve topped with cilantro leaves. Can be made up to 2 days ahead and kept in the refrigerator.

Tomatillo Gazpacho

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