s TOMATILLO GAZPACHO **** s   



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8-17-15 mom and i made this, very good, different, served with some sour cream and julienned carrots
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Nashoba Publishing
POSTED: 08/14/2015 07:37:03 AM EDT0 COMMENTS


By Dianne Bunis

At their peak: Tomatillos, tomatoes and cucumbers!

It's August and fresh vegetables are abundant. Whether picked from your backyard garden or the farm stand, they're ripe for blending into a delicious summer soup, served chilled, of course.

Tomatillo Gazpacho

Serves 8

Make several hours ahead so flavors develop. Blend in batches, if needed.

INGREDIENTS

6 tomatillos, papery husks removed; rinsed

6 ripe tomatoes, quartered, remove seeds

1 cup diced green pepper

1/2 cup chopped sweet onion

1 garlic clove, chopped

1 teaspoon apple cider vinegar

2 tablespoons extra-virgin olive oil

1 cup cold spring water

2 teaspoons lime juice

1 ripe avocado, pit & skin removed

Kosher salt, freshly ground black pepper

PREPARATION

Place tomatillos in a saucepan, cover with cold water. Bring to a boil, reduce heat, simmer for 10 minutes until softened but still hold their shape.

Let cool slightly then transfer to a blender and purée.

Strain mixture through a mesh strainer to remove seeds, return to blender.

Add tomatoes, pepper, cucumber, onion, garlic plus water; blend at high speed until smooth. Add vinegar and olive oil, blend. Scrape down sides, add 2 tsp. lime juice and avocado, blend to combine.

Season with salt and pepper.

Chill for at least 2 hours before serving. Garnish with fresh cilantro.

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