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 GazpachoCourse: SoupsCuisine: SpanishDifficulty: Easy
This Tomatillo Gazpacho with Cucumber is a great summertime soup! It is fresh and light and has been a fan favorite in our gatherings!
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
- 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.
- This can be made 2 days ahead.