Tomatillo, Tomato and Avocado Gazpacho Recipe

Name: Tomatillo, Tomato and Avocado Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound tomatillos, papery shells removed, rinsed; 2 slices red or white onion; 2 to 3 garlic cloves, to taste; 2 serrano chiles or 1 jalapeno, coarsely chopped; 2 tablespoons olive oil; 1 to 2 tablespoons fresh lime juice (to taste); 1 large ripe avocado; 1/2 cup chopped cilantro, plus additional cilantro for garnish; 1 teaspoon lightly toasted cumin seeds, ground; Salt to taste; Few drops of vinegar; 1 pound ripe tomatoes, preferably green zebras; Freshly squeezed lime juice for serving

Servings: persons

1 pound tomatillos, papery shells removed, rinsed
2 slices red or white onion
2 to 3 garlic cloves, to taste
2 serrano chiles or 1 jalapeno, coarsely chopped
2 tablespoons olive oil
1 to 2 tablespoons fresh lime juice (to taste)
1 large ripe avocado
1/2 cup chopped cilantro, plus additional cilantro for garnish
1 teaspoon lightly toasted cumin seeds, ground
Salt to taste
Few drops of vinegar
1 pound ripe tomatoes, preferably green zebras
Freshly squeezed lime juice for serving

1
Place the tomatillos in a saucepan and cover with water.
2
Bring to a boil, reduce the heat and simmer 8 to 10 minutes, flipping them over halfway through, until olive green and softened.
3
Drain and transfer to a blender.
4
Meanwhile put the onion slices in a bowl, cover with cold water and add a few drops of vinegar.
5
Let sit for 5 minutes while you prepare the remaining ingredients.
6
Drain and rinse with cold water.
7
Cut in half or into smaller pieces.
8
Add the onions and remaining ingredients plus a cup of cold water and blend until smooth.
9
You will probably have to do this in two batches.
10
Strain through a medium strainer, taste and adjust seasonings.
11
Chill for two hours or longer.
12
Garnish each bowl with chopped cilantro and a few drops of lime juice.

186

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 pound tomatillos, papery shells removed, rinsed, 2 slices red or white onion, 2 to 3 garlic cloves, to taste, 2 serrano chiles or 1 jalapeno, coarsely chopped, and more.

Yes, Tomatillo, Tomato and Avocado Gazpacho 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.

Tomatillo, Tomato and Avocado Gazpacho

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