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Tomatillo, Tomato and Avocado Gazpacho

Avocados contribute a creamy texture to this spicy gazpacho.

I wanted to make this with tomatillos only, but found that what makes a great salsa doesn’t necessarily make a great gazpacho. So I added tomatoes to the creamy mixture. I don’t like the color as much, but I love the taste. If you can find green zebra tomatoes, use them for the nice green color. Make sure to strain this because the tomatillo seeds won’t blend.

Ingredients

  • 1 pound tomatillos, papery shells removed, rinsed
  • 2 slices red or white onion
  • 2 to 3 garlic cloves, to taste
  • 2 serrano chiles or 1 jalapeño, coarsely chopped
  • 2 tablespoons olive oil
  • 1 to 2 tablespoons fresh lime juice (to taste)
  • 1 large ripe avocado
  • ½ cup chopped cilantro, plus additional cilantro for garnish
  • 1 teaspoon lightly toasted cumin seeds, ground
  • Salt to taste
  • Few drops of vinegar
  • 1 pound ripe tomatoes, preferably green zebras
  • Freshly squeezed lime juice for serving
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      155 calories; 11 grams fat; 1 gram saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 2 grams protein; 37 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves 6

Preparation

  1. Place the tomatillos in a saucepan and cover with water. Bring to a boil, reduce the heat and simmer 8 to 10 minutes, flipping them over halfway through, until olive green and softened. Drain and transfer to a blender.
  2. Meanwhile put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces.
  3. Add the onions and remaining ingredients plus a cup of cold water and blend until smooth. You will probably have to do this in two batches. Strain through a medium strainer, taste and adjust seasonings. Chill for two hours or longer. Garnish each bowl with chopped cilantro and a few drops of lime juice.
  • Advance preparation: You should make this a couple of hours before serving so that it has plenty of time to chill. You can make it up to a day ahead. Whisk before serving.

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