Tomatillo-Pepita Gazpacho
A refreshing Mexican-inspired cold soup featuring charred tomatillos, pepitas, and fresh vegetables. This vibrant gazpacho combines the tangy flavors of tomatillos with the richness of pepitas and avocado.
Ingredients
- •½ cup pepitas
- •2 pounds tomatillos
- •1 whole poblano chile
- •1 clove garlic
- •1 cup vegetable broth
- •⅓ cup green onion
- •¼ cup cilantro
- •¼ cup olive oil
- •1 whole cucumber
- •1 whole avocado
- •12 ounces cherry tomatoes
- •cherry tomatoes
Cooking Instructions
- 1.
Prepare barbecue (medium-high heat). Finely grind pepitas in processor; leave in processor. Grill tomatillos and poblano chile until tomatillos are slightly charred and soft and chile is charred all over, turning occasionally, 12 to 15 minutes. Add tomatillos to processor. Peel, seed, and coarsely chop chile; add to processor. Add garlic; process soup to coarse puree. Transfer to large bowl. Stir in vegetable broth. Season soup with salt and pepper. Cover; chill until cold, about 3 hours.
195 min
- 2.
Mix in green onion and all remaining ingredients. Divide soup among bowls.
5 min
