The Ultimate Summer Refreshment: Roasted Tomatillo Gazpacho Soup

It’s been a few weeks since our trip to Puerto Rico, but I’m still digging the island vibe especially since it’s also been a hot and humid summer here in Atlanta.

I remember in 2007 the first time I tried gazpacho, a cold Spanish soup, was in Puerto Rico. It was green, refreshing, light and perfect for the tropical weather. Since then I always thought gazpacho was made with green ingredients like cucumber and cilantro.

I’ve rarely found it at restaurants, but the few times gazpacho does pop up on seasonal menus, it’s usually a red one made with an overpowering tomato base and sweet red peppers. Somehow, that makes me feel like I’m just eating salsa.

This gazpacho I prepared for Wifey Work From Home Wednesday isn’t too watery because the avocado and greek yogurt serve as thickening agents, but it’s also not too heavy since the tangy tomatillo, cucumber and bell pepper are able to cut through the creaminess.

It is quite tangy and can have a spicy finish, so swap some tomatillos for more cucumber or reduce the amount of vinegar for less tang. You can also reduce the serrano or add more olive oil to mute the spice if you find it too hot.

What I love about this dish was how easy and quick it was to make. Prep of all other ingredients can take place while the tomatillos are roasting. Serve it with bread to make it a meal.

Roasted Tomatillo Gazpacho

Servings: 2-3 bowls or 4-6 cups

Ingredients

• 10 tomatillos
• 1 large cucumber, peeled and roughly chopped
• 1 large bell pepper, chopped
• 1 large serrano pepper, chopped
• 2 avocados
• 2 teaspoons olive oil
• 2 tablespoons Greek yogurt
• 2 teaspoons vinegar
• 2 teaspoons garlic, minced
• 1/4 cup green onion/scallions, chopped
• sea salt to taste
• pinch of sugar
• cilantro for garnish

Method

1. Preheat oven to 400 degrees
2. Peel and rinse off tomatillos. Chop them in half and place flat side down on a greased sheet. Once oven is ready, place tomatillos in oven for about 12-15 minutes.
3. While tomatillos are roasting, place all other ingredients in food processor or blender and blend into a puree consistency.
4. Once tomatillo peels have blistered, remove from the oven and set aside to cool. Add cooled tomatillos to food processor to incorporate into puree. Season with salt, pepper to taste.
5. Pour into a bowl, garnish with cilantro and serve immediately at room temperature, or store in fridge to chill for at least an hour and serve cold. Can be served with bread.