Ingredients

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

Nutritional Sample Size based on six servings
Calories (kcal) : 190
Fat Calories (kcal): 140
Fat (g): 15
Saturated Fat (g): 2.5
Polyunsaturated Fat (g): 2
Monounsaturated Fat (g): 10
Cholesterol (mg): 0
Sodium (mg): 170
Carbohydrates (g): 12
Fiber (g): 6
Protein (g): 4

Preparation

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 9×13-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.

(2 ratings) Read Reviews

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Ingredient Spotlight

IN THIS RECIPE
English Cucumbers
IN THIS RECIPE
Avocado
IN THIS RECIPE
Tomatillos
FEATURED
Squash Blossoms

Reviews

Rate or Review

Reviews (3 reviews)

user-3109905 | 07/02/2014
For our first really hot day of the summer, this was very delicious and refreshing. The guys didn't even miss not having meat for dinner. I did add two mild Jalapeos, just to add a little spice and heat.
user-3109905 | 07/02/2014
For our first really hot day of the summer, this was very delicious and refreshing. The guys didn't even miss not having meat for dinner. I did add two mild Jalapeos, just to add a little spice and heat.
ValerieMorrison | 08/18/2011
Found this recipe in the Fall 2011 issue of Fine Cooking Cook Fresh magazine and tried it. We live in Texas and we are having a very hot summer. Sometimes we get the urge for a great soup for a light dinner and this was perfect! I made it last night and allowed it to set in the fridge overnight - today for lunch I had to try it and loved it! It's healthy, inexpensive and refreshing!

Rate this Recipe

Write a Review

What We're Cooking Now

Name: Tomatillo Gazpacho
Yield: Yields about 5 cups.
Cuisine: Latin American
Ingredients: 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