Tomatillo Gazpacho

Tomatillo Gazpacho
Photo by Scott Phillips


  • ¼ small red onion, finely diced (¼ cup)
  • 2 medium avocados, cut into small dice (1-½ cups)
  • ½ seedless English cucumber, cut into small dice (2 cups)
  • 1 lb. tomatillos (8 to 12 medium), husked, rinsed, and cut into medium dice (3 cups)
  • One 14-oz. can low-salt chicken broth
  • 1 Tbs. fresh lime juice; more as needed
  • 2 Tbs. extra-virgin olive oil
  • + 4 more ingredients
    • ½ large red bell pepper, cut into small dice (½ cup)
    • 1 medium clove garlic, minced
    • Kosher salt and freshly ground black pepper
    • 2 Tbs. chopped fresh cilantro

Heat the broth in a 3-qt. saucepan over medium-high heat. Add the tomatillos and garlic, bring to a boil, reduce the heat, and let simmer until the tomatillos are cooked through but still hold their shape, about 1 minute. Let cool slightly, about 5 minutes, and then carefully purée the mixture in...

View full recipe at Fine Cooking


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