Tomatillo Gazpacho with Cucumber Recipe

Originating from Spain, gazpacho is the chilled soup that becomes one of our staples during the hot summer. When it feels too hot to cook, this fresh soup is a go-to.

Almost every time we throw a Gardenuity Gathering, it’s on the menu and an immediate fan favorite. Fresh and light, it’s the perfect appetizer for dinner parties, family nights, and elegant outdoor lunches.

This gazpacho switches it up from the traditional version. Most gazpachos use the classic tomato as its base with a touch of veggies. Instead, we use tomatillo and cucumbers as the base. Seasoned with poblano chiles, onion, garlic, parsley, and cilantro, this gazpacho recipe becomes a soup with complex flavors and tasty herbaceous touches.

The best part?

It’s outrageously easy to make. Simply gather the ingredients and blend them all together. This means basically no cleanup and no mess — so much deliciousness from so little work.

Cucumber-Tomatillo Gazpacho

Recipe by GardenuityCourse: SoupsCuisine: SpanishDifficulty: Easy

Servings

2

servings

Prep time

20

minutes

Calories

380

kcal

Fresh cucumbers, spicy tomatillos, and poblano chiles blend to create a delicious chilled soup that’s perfect for a summertime appetizer.

Ingredients

• 1 lb. cucumbers halved and seeds removed

• 1 lb. tomatillos, rinsed and husks removed

• ½ medium onion, sliced thinly

• ½ poblano chile, seeds removed

• 1 garlic clove

• ¼ cup olive oil

• ¼ cup unseasoned rice vinegar

• 2 Tbsp chopped parsley

• 2 Tbsp chopped cilantro (plus additional leaves for garnish)

• Salt and freshly ground pepper

Directions

• Blend all ingredients listed until very smooth.
• Add salt and pepper to taste and adjust as needed.
• Transfer to an airtight container and chill at least 2 hours. Serve topped with cilantro leaves.

Notes

• This can be made 2 days ahead.

Helpful Tips

1. To add an extra flair to your appetizer, garnish your fresh tomatillo gazpacho with diced tomatoes, onions, and cilantro. (If you’re having a dinner party, layout bowls with garnish options). It will add a bit of crunch to the smooth gazpacho.
2. Prepare this tomatillo gazpacho up to two days in advance of serving. Although it only takes 20 minutes or less to prepare, it’s a good way to get to-dos off your plate when setting up a meal.
3. Tomatillos need to be husked before they can be eaten. Remove the tomatillo husks by peeling away dry papery outer peel from the green skin. Wash thoroughly to remove any sticky film left by the husks.
4. Because of the lack of high heat cooking in this recipe, the flavor needs to come directly from the vegetables. As such, gazpacho generally achieves the best flavor results if you make it with very fresh ingredients.
5. Be careful to either buy fresh at the grocery store or grow your ingredients at home (our favorite option). Homegrown ingredients always taste the best, and you’ll get to experience the unique satisfaction that comes from growing with food you’ve grown yourself!

Garlic, parsley, cilantro, tomatillos, and cucumbers all grow well in container gardens. Gardenuity provides a container garden kit for each of these vegetables and comes with the perfect soil combination, nutrients, and a grow bag.

Tomatillo gazpacho will last in the refrigerator up to 4-5 days after serving. Store in a container with a sealed lid.

Got extra tomatillo harvests laying around? Try this mouth-watering chicken enchiladas verde recipe. It uses about a pound of tomatillos to create a kitchen masterpiece.

If you’re growing cucumbers and trying to find creative ways to use them, this cucumber smash recipe is a tasty and boozy way to enjoy your fresh veggies. With gin or vodka, a bit of elderflower liqueur, and cucumber, it’s a refreshing way to enjoy a cocktail.