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.

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Tomatillo, Tomato and Avocado Gazpacho

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions