Cucumber Tomatillo Gazpacho
Refreshing cold summer soup from Spain. Easy to make in a blender.
Servings: 6 servings
Ingredients
- 1 English cucumber sliced, seeds removed and chopped into ½ -inch dice
- 1 pound raw tomatillos husks removed and washed; ½-inch dice
- ½ medium onion thinly sliced, rinsed under cold water; pat dry
- ½ poblano chile seeds and stem removed, 1/2-inch dice
- 1 garlic clove peeled and chopped
- ¼ cup olive oil
- ¼ cup unseasoned rice vinegar
- 1 tablespoon chopped parsley leaves
- 1 tablespoon chopped cilantro + more for garnish
- kosher salt
- freshly ground black pepper
Instructions
- Place about half the cucumbers, tomatillos, onion, poblano, and all the garlic in the blender jar.
- Add all the olive oil, rice wine vinegar, parsley, and cilantro into your blender.
- Blend on high until the ingredients are mostly puréed. scrape down with a rubber spatula.
- Add the remaining cucumbers, tomatillos, onion, and poblano to the blender and blender on high until very smooth.
- Taste and season with salt and pepper.
- Chill in the refrigerator for at least 2 hours and up to overnight.
- Garnish with chopped cilantro or finely diced tomatillo. Serve with tortilla chips, if desired.