We’re Cooking: Tomatillo Gazpacho

We went by the Farmer’s Market in downtown Dallas the other afternoon to pick up a few plants and peruse the veggies to see if there was anything that looked yummy.  A huge bag of tomatillos caught my eye, and with it being 108 degrees I thought it would be fun to try a cold gazpacho with tomatillos and lots of veggies.  Creamy avocados and lots of fresh, raw veggies made this soup sing with the tang of ripe tomatillos in the background.  Delicious, refreshing and so good for you.

Recipe:

Tomatillo Gazpacho
Ingredients:
1 1/2 tablespoons grapeseed oil
2 pounds of fresh tomatillos – hulled and husked, chopped into 1/2 inch cubes
1 large white onion – chopped
3 cloves garlic – chopped
1 teaspoon fresh Mexican oregano (1/2 teaspoon dried) chopped
1 teaspoon fresh thyme (1/2 dried) chopped
1/2 teaspoon cumin
1/2 jalapeno pepper – de-seeded and de-stemmed
1 14 oz can low sodium chicken stock
1 teaspoon Bragg’s Aminos or soy sauce
1 tablespoon sherry vinegar
1/2 cup skim milk
1/4 cup fat free/low fat sour cream
1 cup water – if needed
1/2 bunch cilantro – chopped
1 large tomato – chopped into 1/2 inch pieces
1/2 red pepper – chopped into 1/2 inch pieces
1/2 English cucumber – chopped into 1/2 inch pieces
1/2 yellow squash – chopped into 1/2 inch pieces
1 large celery stalk – chopped into 1/2 inch pieces
1/2 zucchini – chopped into 1/2 inch pieces
2 medium/1 large avocado – diced into 1/2 inch pieces
Zest and juice of 1 lime
Salt and Pepper
1/2 cup low fat crumbled feta

Preparation:
In a large soup pot heat the oil over medium heat.  Add the tomatillos, onion and garlic and sauté until the veggies start to soften.  About 3 minutes in, stir and add the cumin, oregano and thyme then season generously with salt and pepper.  Cook for about 5 more minutes then add the chicken stock, Bragg’s and vinegar.  Turn the heat up a bit and bring to a boil. Boil for 5 minutes, then simmer for 10 to 15 until the veggies are very soft.  Cool slightly.  Working in batches puree the tomatillo mixture to an almost smooth consistency, but keep a bit of texture.  It will add roundness to the soup.  Pour into a non-reactive bowl, cover and place in the refrigerator to cool for at least and hour or two.  You want the soup cold, so the more time the better.  Meanwhile, chop all your veggies and set aside.  When you chop the avocado place in a bowl and add a bit of the lime juice to make sure it doesn’t turn brown.  About 30 minutes prior to serving whisk in the milk and sour cream.  Then add all the veggies, remaining lime juice and zest and cilantro. Season with salt and pepper.  If the soup is too thick add a bit of water, 1/4 cup at a time to get to your desired consistency. Place back in the refrigerator for a half an hour allowing the flavors to meld.  Just before serving check the seasoning and adjust.  Scoop into soup bowls and top with feta cheese.

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