Green & Zesty Tomatillo Gazpacho

Liven up your warm-weather meals with this lovely green and zesty tomatillo gazpacho. It’s a wonderful cold soup to make in midsummer, when tomatillos are abundant.

If you’re in a hurry to serve, this gazpacho can be eaten as soon as it’s made, but it benefits from having time to stand for several hours so that the flavors can mingle.

What to serve with tomatillo gazpacho

This is an ideal first course for a Mexican or Southwestern-style entrée served in the warmer months. Here are some great companions:

• Fully Loaded Vegan Nachos
• Sizzling Tofu or Tempeh Fajitas
• Lime-Marinated  Tofu Fajitas or Soft Tacos
• Summer Squash and Black Bean Soft Tacos

What are tomatillos?

Tomatillos are members of the berry family that resemble small green tomatoes. The main ingredient in salsa verde, they’re not tomatoes, nor are they related to tomatoes — though they’re sometimes referred to as “husk tomatoes.” 

What do tomatillos taste like?  Their flavor is often described as distinctively tart, and occasionally somewhat citrusy and zesty. They have a bold flavor, but aren’t hot (like chile peppers). 

It might be tough figuring out if your tomatillos are ripe if you grow them at home. But for the most part, all tomatillos that make it to the grocery store are ready to eat. A telltale sign is that the husk will be golden or brown, not green. Ripe tomatillos may also begin to outgrow their husks, causing those papery casings to split open. 

The prime season for tomatillos is mid-summer through early fall, depending on where you live. Though cooking tempers their tartness, especially when they’re the main ingredient (as in Salsa Verde (Fresh Tomatillo Salsa), they can be used raw to retain their firm texture, like in this salsa

Look for tomatillos in specialty groceries, well-stocked supermarkets, and especially, at late summer farmers markets. See lots more (including tips and recipes) in our Guide to Tomatillos.

Recipe is from Vegan Soups and Stews for All Seasons by Nava Atlas.

Explore more …

• Corn and Yellow Tomato Gazpacho
• Tomato and Watermelon Gazpacho
• 37+ Naturally Vegan Cold Soups
• Fresh Corn and Tomatillo Salsa

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Yield: 6

Green & Zesty Tomatillo Gazpacho

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Summer vegetables enlivened with Southwestern flavors in this lovely green tomatillo gazpacho. It’s a wonderful cold soup to make in midsummer, when tomatillos are abundant.

Prep Time 30 minutes

Total Time 30 minutes

Ingredients

For the base:

• 2 large cucumbers, peeled, quartered lengthwise, and seeded
• 1/2 yellow or orange bell pepper
• 1/2 medium head tender lettuce, coarsely chopped
• 2 scallions, coarsely chopped
• 1/3 cup fresh cilantro
• 1 cup hulled and coarsely chopped fresh tomatillos (or see Note)
1 mild or hot fresh green chili, seeded and minced
• Juice of 1 lime
• 1 teaspoon ground cumin
• Salt and freshly ground pepper to taste

For the garnish

• 1/2 medium yellow or orange pepper, finely diced

• 1 medium avocado, peeled and finely diced

• 1 medium mango, pitted and finely diced, or 2 peaches
or nectarines, pitted and finely diced

• Fresh basil leaves

Instructions

1. Combine all the ingredients for the base in a blender and process until pureed. Leave a little texture if you’d like. 
2. Transfer to a large serving container. If time allows, cover and refrigerate for an hour or more, until thoroughly chilled.
3. Combine the garnish ingredients in a small bowl and stir together. Serve the chilled soup with the garnish mixture distributed among them.

See more plant-forward soups & stews.