Green Tomatillo Gazpacho

Green Tomatillo Gazpacho

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From: EatingWell Magazine, Soup Cookbook

Make this cold soup in the middle of summer, when garden tomatoes, cucumbers and peppers are at their peak. Start with 1 cup of broth, adding more to reach the desired consistency. Very ripe (and juicy) summer tomatoes will need less broth; less-ripe tomatoes will need more.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 medium tomatillos (8 ounces), husked, rinsed and coarsely chopped
  • 2 medium heirloom green tomatoes, such as Zebra, or yellow tomatoes (8 ounces), coarsely chopped
  • ¾ cup chopped seeded peeled cucumber
  • 1 small green bell pepper, coarsely chopped
  • 1 ripe avocado (see Tip), chopped
  • 2 scallions, chopped
  • 1 jalapeño pepper, seeded (if desired) and chopped
  • 1 clove garlic, chopped
  • 1½ cups cubed ciabatta bread
  • ¼ cup fresh basil, parsley or cilantro
  • ¾ teaspoon salt
  • ¼ teaspoon ground pepper
  • ⅔ cup whole-milk plain yogurt
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon white-wine vinegar
  • 1-1½ cups low-sodium chicken broth

Preparation

  • Prep

  • Ready In

  1. Combine tomatillos, tomatoes, cucumber, bell pepper, avocado, scallions, jalapeno, garlic, bread, basil (or parsley or cilantro), salt and pepper in a large bowl. Transfer half the mixture to a food processor. Puree until almost smooth, scraping down the sides once or twice. (If necessary, let the mixture rest for a few minutes to allow the bread to soften, then continue to puree until smooth.) Transfer to a large container. Repeat with the remaining vegetable mixture.
  2. Add yogurt, oil, vinegar and 1 cup broth to the soup. Adjust the consistency with more broth as desired. Cover and chill for at least 1 hour or up to 24 hours.
  • To make ahead: Refrigerate for up to 3 days.
  • Tip: For the most perfect avocados, buy when firm and let them ripen at room temperature for a few days before using. They'll be less likely to bruise in transport when they're firm.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 173 calories; 11 g fat(2 g sat); 4 g fiber; 16 g carbohydrates; 5 g protein; 44 mcg folate; 4 mg cholesterol; 5 g sugars; 0 g added sugars; 609 IU vitamin A; 32 mg vitamin C; 59 mg calcium; 1 mg iron; 377 mg sodium; 496 mg potassium
  • Nutrition Bonus: Vitamin C (53% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 2 fat, 1 vegetable, ½ starch

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