Tomatillo Gazpacho

Preparation info

  • Serves

    4 to 6

    as a first course
    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

The sharp color of this cooling puree matches its tartness. Although the refreshing soup tastes as bright as vegetables in the raw, the tomatillos are cooked to round out their flavor, soften their firm hides, and produce a gently jellied consistency. Allow time for the puree to chill thoroughly. For maximum green power, serve in white, pale, or clear glass bowls.

I prefer freeze-dried peppercorns to those packed in liquid. Penzeys Spices (by mail-order from Muskego, Wisconsin) are my favorite source. If you don’t relish a “bite”, use the smaller quantity of pepper. Or, for a different kind of nip, substitute fresh green chilli.



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