Tomatillo Gazpacho

in Foodies Bee Hive18 days ago (edited)

I became fond of raw tomatillos a while ago and haven’t looked back. My go-to potluck appetizer, actually, is basic salsa made with fresh tomatillo instead of tomato. I should call it Ill Salsa and see how quickly I lose all my friends.

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The principle works for soup, too. What you end up with here is fresh, vegan, and so pure and wholesome that you should probably wash it down with a candied bacon milkshake or something. For balance.

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Speaking of pure and wholesome: tomatillos are delicious, tart little monsters, especially raw.

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This will need sweetener. I realize how weird this sounds, but a banana will not only sweeten, but also thicken. Along with some pepitas, it turns this into soup–not just a bunch of pureed vegetables.

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Oh, and don’t get mad if this doesn’t work, because I haven’t tried it, but I suspect stale tortilla chip crumbs would work well here too. Replace the pepitas with them, or add both–go loco up in there.

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So fresh and so green. I like.

I hope your wednesday is delicious–and otherwise good, but mostly delicious.

Tomatillo Gazpacho Recipe

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Ingredients
2 lbs fresh tomatillos, papery skin removed, washed well
1 1/2 cups English cucumber, cut into 1/2-inch chunks
1 banana, cut into 1-inch chunks
1/2 cup cilantro
1/2 cup pepitas (shelled pumpkin seeds; either roasted/salted or plain will work)
1/4 of a red onion, diced
1/2 to 1 fresh jalapeno, minced
Salt to taste
Additional pepitas, cilantro, and sliced red onion, for topping

Instructions
Combine everything but the salt and toppings in a blender or food processor and blend (you may have to do this in batches). Season to taste with salt, ladle into serving dishes and serve immediately. Serves around 4.

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Manually curated by ackhoo from the @qurator Team. Keep up the good work!

I'm glad you like it. Thanks :)