tomatillo gazpacho

i live in houston, texas. do you know what the weather has been like here recently? yep. you're correct. freakin hot. so hot that i only want to eat cold things, like salads or sandwiches. those two things can only make you happy for so long. so, why not try a gazpacho? (which, if you didn't know, is just a fancy name for a cold soup.)

this gazpacho is very good and flavorful. and what's good about gazpacho is you can save the recipe and make it during colder months as well, just as a regular ol' soup.

 

tomatillo gazpacho

 

ingredients:

1 lb. tomatillos, husked, chopped to medium dice

2 medium cloves garlic, minced

2 tbsp coconut oil

3 cups chicken or vegetable broth
1 avocado, diced
1/2 cucumber, diced (about 1/2 cup when diced)

1/4 small red onion, diced (about 1/4 cup when diced)
1/2 red bell pepper, diced (about 1/2 cup when diced)
2 tbsp fresh cilantro, chopped
2 tbsp fresh lime juice
1/4 tsp sea salt
1/8 tsp pepper

 

directions:

1. heat oil in 3-quart saucepan or larger over medium-high heat.
2. add diced tomatillos and garlic, cook for about 3 minutes, stirring often.
3. stir in broth, heat to a boil.
4. when soup begins to boil, reduce heat, and simmer until tomatillos are cooked through but still hold their shape (about 1 minute).
5. remove saucepan from heat, let cool slightly for about 5 minutes.
6. carefully puree mixture in blender or with an immersion blender until smooth, place mixture in fridge to cool quickly.

7. when mixture has cooled, remove from fridge and stir in avocado, cucumber, onion, bell pepper, cilantro, lime juice, salt, and pepper.
8. refrigerate, covered, for at least 1 hour.

9. before serving, taste and adjust seasoning with more lime juice, salt, or pepper as needed.

   

tips:
- serving sizes should be small for gazpacho, no more than a cup in size.
- serves 4-6.