Serves four to six as a first course.
Yields about 5 cups.
One 14-oz. can low-salt chicken broth
1 lb. tomatillos (8 to 12 medium), husked, rinsed, and cut into medium dice (3 cups)
1 medium clove garlic, minced
2 Tbs. extra-virgin olive oil
2 medium avocados, cut into small dice (1-1/2 cups)
1/2 seedless English cucumber, cut into small dice (2 cups)
1/2 large red bell pepper, cut into small dice (1/2 cup)
1/4 small red onion, finely diced (1/4 cup)
2 Tbs. chopped fresh cilantro
1 Tbs. fresh lime juice; more as needed
Kosher salt and freshly ground black pepper
Heat the broth in a 3-qt. saucepan over medium-high heat. Add the tomatillos and garlic, bring to a boil, reduce the heat, and let simmer until the tomatillos are cooked through but still hold their shape, about 1 minute. Let cool slightly, about 5 minutes, and then carefully purée the mixture in a blender along with the olive oil. Pour the purée into a nonreactive 9x13-inch pan and refrigerate to cool quickly.
When the purée has cooled, remove the pan from the refrigerator and stir in the avocado, cucumber, bell pepper, onion, cilantro, and lime juice. Season to taste with salt and pepper. Refrigerate for at least 1 hour and up to 4 hours. Before serving, taste and adjust the seasoning with more lime juice, salt, and pepper, as needed. Spoon the gazpacho into individual serving bowls or mugs.
Make Ahead Tips
This recipe is quick to prepare but needs to chill for at least an hour for the flavors to develop.
Serve with tortilla chips.
nutrition information (per serving):
based on six servings;
photo: Scott Phillips
From Fine Cooking 86
, pp. 78a
June 1, 2007