Quinoa Recipes

Green Cucumber Tomatillo Gazpacho




I love gazpacho. If gazpacho is on a restaurant menu, I’m ordering it. Every day that we ever spent on vacation in Spain, you’d better bet it was a gazpacho day for me. So, naturally, when I was approached to create a recipe for Olive Oils from Spain, I immediately knew I was making my favorite cool summer soup (you know – gazpacho).

To date, I’ve made it out of watermelon, tomatoes (raw and roasted), corn, green apples, zucchini, and even carrots. I think it’s fun to experiment with different types of fruits and vegetables to find out if they are gazpacho-able. So why did it take me so long to think about tomatillos?! I get giddy about tomatillo salsa, so the obvious next step was to throw a cucumber into the blender along the otherwise-salsa ingredients and make gazpacho.


Green Cucumber Tomatillo Gazpacho

To start, I grill the tomatillos, onion, garlic, and a jalapeño. If you don’t have a grill, you can roast these ingredients in the oven or char them in a cast iron pan on the stove. At this stage, the fire-roasted tomatillo/onion combination smells like the best salsa bar ever.


Green Cucumber Tomatillo Gazpacho



Green Cucumber Tomatillo Gazpacho

After grilling, let the hot vegetables chill completely before blending with cucumber, lime juice, cilantro, and Arbequina Extra Virgin Olive Oil from Spain. The Arbequina Extra Virgin Olive Oil from Spain is full-flavored and actually a bit spicy. For balance, I added a scoop of yogurt and also served this with a yogurt-lime sauce for drizzling. This soup is tangy, spicy, creamy, and so delicious for hot summer nights!


Green Cucumber Tomatillo Gazpacho



Green Cucumber Tomatillo Gazpacho

Load up your gazpacho with whatever toppings you enjoy. I added tomatoes, charred corn, cucumber, mint, hemp seeds, a sprinkle of microgreens, and, of course, more olive oil! Another delicious combo would be cilantro, diced avocado, and croutons (or even crispy tortilla strips).

Green Cucumber Tomatillo Gazpacho

 

  • 1 pound tomatillos (8 medium)
  • ¼ white onion
  • 2 whole unwrapped garlic cloves
  • ¼ to ½ jalapeño pepper
  • ¼ cup Arbequina extra-virgin olive oil from Spain, more for drizzling
  • ½ English cucumber, chopped
  • ½ cup packed cilantro
  • 2 tablespoons lime juice
  • ½ to 1 teaspoon sea salt
  • ½ teaspoon honey or pure maple syrup
  • ¼ cup plain whole milk Greek yogurt
  • ¼ cup plain whole milk Greek yogurt
  • 1 teaspoon lime juice
  • 2 teaspoons water
  • pinch of sea salt
  • extra-virgin olive oil, for drizzling
  • kernels from 1 ear of corn, lightly charred
  • 1 cup finely diced cucumber
  • ½ cup yellow cherry tomatoes, sliced in half
  • fresh herbs (mint or cilantro)
  • microgreens
  • 1 tablespoon hemp seeds
  1. Preheat a grill to medium-high heat. On a plate or small baking sheet, toss the tomatillos, onion, garlic, and jalapeño with drizzles of olive oil and a few pinches of sea salt. Wrap the garlic cloves in a piece of foil and place all the vegetables directly on the grill. Grill 4 to 5 minutes per side, or until the tomatillos are soft, charred, and just starting to burst, and the onion and jalapeño are charred and soft. Remove from the grill and unwrap the garlic. Let cool, then chill completely. (This step can be done in advance.)
  2. In a blender, combine the chilled tomatillos, onion, garlic, ¼ of the jalapeño pepper, ¼ cup of olive oil, cucumber, cilantro, lime juice, ½ teaspoon salt, honey, and the yogurt. Blend until smooth. Season with more salt, if desired (I add ½ teaspoon). Taste and add the remaining jalapeño, if desired, for more spice. Chill the soup until ready to serve.
  3. Make the yogurt drizzle: In a small bowl, mix the yogurt, lime juice, water, and a pinch of sea salt.
  4. Serve the soup with the yogurt drizzle and any desired garnishes.

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This post is in partnership with Olive Oils from Spain, thank you for supporting the sponsors that keep us cooking!

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