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Cucumber Tomatillo Gazpacho

Refreshing cold summer soup from Spain. Easy to make in a blender.
Course Soup
Cuisine Spanish
Keyword chilled soup, gazpacho, summer soup
Prep Time 30 minutes
Total Time 2 hours
Servings 6 servings


  • blender
  • chef's knife
  • cutting board
  • measuring cups
  • measuring spoons


  • 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; sliced thin
  • ½ poblano chile seeds removed, 1/2~inch dice
  • 1 garlic clove peeled 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


  • 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.
  • 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.