Eclectic Gazpacho Verde Recipe

Name: Eclectic Gazpacho Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb tomatillo, husks removed; 1 yellow onion, sliced; 6 garlic cloves, peeled; 2 jalapeno chiles, halved and seeds removed; ¼ cup walnuts; 1 green bell pepper, seeded and coarsely chopped; 2 garlic cloves; 2 tablespoons olive oil; 1 lime, juice of; 1 tablespoon flat leaf parsley, minced; salt, to taste; fresh ground black pepper, to taste; cayenne pepper, to taste; 1 small jicama, peeled and diced

Servings: persons

1 lb tomatillo, husks removed
1 yellow onion, sliced
6 garlic cloves, peeled
2 jalapeno chiles, halved and seeds removed
¼ cup walnuts
1 green bell pepper, seeded and coarsely chopped
2 garlic cloves
2 tablespoons olive oil
1 lime, juice of
1 tablespoon flat leaf parsley, minced
salt, to taste
fresh ground black pepper, to taste
cayenne pepper, to taste
1 small jicama, peeled and diced

1
Preheat oven to 375 degrees.
2
Lightly oil a baking sheet.
3
Place the tomatillos, onion slices and jalapenos on the prepared baking sheet.
4
Roast until lightly browned and softened, 18 to 20 minutes.
5
Remove from the oven and let cool.
6
Reduce the oven temperature to 350F Spread the walnuts on another ungreased baking sheet and toast until fragrant and just beginning to brown, 5 to 7 minutes.
7
Remove from the oven and let cool.
8
Place the cooled vegetables and nuts in a blender or food processor along with the bell pepper, cucumber, garlic, olive oil, lime juice and parsley.
9
Process until smooth.
10
Transfer to a nonaluminum bowl and season with salt, black pepper and cayenne pepper.
11
Cover and refrigerate for 2 to 3 hours.
12
Ladle into chilled bowls and garnish each serving with a spoonful of diced jicama.
13
Serve immediately.

439

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb tomatillo, husks removed, 1 yellow onion, sliced, 6 garlic cloves, peeled, 2 jalapeno chiles, halved and seeds removed, and more.

Yes, Eclectic Gazpacho Verde falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eclectic Gazpacho Verde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions