s TOMATILLO GAZPACHO **** s |
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Instructions *** 8-17-15 mom and i made this, very good, different, served with some sour cream and julienned carrots *** 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. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com. |
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