Tomatillo Gazpacho with Cucumber Recipe

I love this fresh soup in the summer when it feels too hot to cook.  All of the ingredients go in the blender so not very much to clean up.  A nice change from the traditional tomato version.

Cucumber-Tomatillo Gazpacho

Recipe by GardenuityCourse: SoupsCuisine: SpanishDifficulty: Easy
Servings

2

servings
Prep time

20

minutes
Calories

380

kcal

This Tomatillo Gazpacho with Cucumber is a great summertime soup! It is fresh and light and has been a fan favorite in our gatherings!

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 serving/garnish)

  • Salt and freshly ground pepper

Directions

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

Notes

  • This can be made 2 days ahead.
Tomatillo Gazpacho - Herb Garden