Green Cucumber Tomatillo Gazpacho Recipes

GREEN CUCUMBER TOMATILLO GAZPACHO

Green Cucumber Tomatillo Gazpacho image

Featuring grilled then chilled garden vegetables and Arbequina Extra Virgin Olive Oil from Spain. This recipe created by Love and Lemons is in partnership with Olive Oils from Spain.

Provided by Love and Lemons

Yield 4 servings

Number Of Ingredients 25

Ingredients

Ingredients
1 pound tomatillos (8 medium)
¼ white onion
2 whole unwrapped garlic cloves
¼ to ½ jalapeño pepper
¼ cup Arbequina extra virgin Olive Oil from Spain, more for drizzling
½ English cucumber, chopped
½ cup packed cilantro
2 tablespoons lime juice
½ to 1 teaspoon sea salt
½ teaspoon honey or pure maple syrup
¼ cup plain whole milk Greek yogurt
Yogurt Drizzle
¼ cup plain whole milk Greek yogurt
1 teaspoon lime juice
2 teaspoons water
Pinch of sea salt
Garnishes
Arbequina extra virgin Olive Oil from Spain, for drizzling
Kernels from 1 ear of corn, lightly charred
1 cup finely diced cucumber
½ cup yellow cherry tomatoes, sliced in half
Fresh herbs (mint or cilantro)
Microgreens
1 tablespoon hemp seeds

Steps:

Instructions
Preheat a grill to medium-high heat. On a plate or small baking sheet, toss the tomatillos, onion, garlic, and jalapeño with drizzles of Olive Oil from Spain and a few pinches of sea salt.
Wrap the garlic cloves in a piece of foil and place all the vegetables directly on the grill. Grill 4 to 5 minutes per side, or until the tomatillos are soft, charred, and just starting to burst, and the onion and jalapeño are charred and soft. Remove from the grill and unwrap the garlic. Let cool, then chill completely. (This step can be done in advance.)
In a blender, combine the chilled tomatillos, onion, garlic, ¼ of the jalapeño pepper, ¼ cup of Olive Oil from Spain, cucumber, cilantro, lime juice, ½ teaspoon salt, honey, and the yogurt. Blend until smooth. Season with more salt, if desired (I add ½ teaspoon). Taste and add the remaining jalapeño, if desired, for more spice. Chill the soup until ready to serve.
Yogurt drizzle: In a small bowl, mix the yogurt, lime juice, water, and a pinch of sea salt.
Serve the soup with the yogurt drizzle and any desired garnishes.
This recipe created by Love and Lemons is in partnership with Olive Oils from Spain.

INTRICATE GREEN GAZPACHO

Intricate Green Gazpacho image

Provided by Molly O'Neill

Categories lunch, project, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 bunch cilantro
1 bunch parsley, plus more for garnish
6 sprigs basil
1/4 jalapeno, coarsely chopped
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper to taste
1 scallion, trimmed and thinly sliced
3 tomatillos, cut into tiny dice
1/2 semi-ripe avocado, peeled and cut into tiny dice
1/2 Granny Smith apple, cut into tiny dice
1 teaspoon lemon juice
1 medium cucumber, peeled and seeded, cut into julienne strips

Steps:

Bring a large pot of salted water to a boil. Add cilantro, parsley and basil and cook until bright green, about 45 seconds. Remove the herbs and place into a bowl of ice water until cold. Drain.
In a blender, combine the herb mixture, jalapeno and 2 cups ice water and puree until smooth. With the motor running, add the oil. Using a sieve over a medium bowl, strain the herb puree and season with salt and pepper.
In a large bowl, toss together the scallion, tomatillos, avocado, apple and lemon juice and season with salt and pepper.
In a small bowl, season the cucumber with salt and pepper. Using your hands, squeeze out the excess liquid from the cucumber. Place 1/4 of the cucumber in the center of each of four soup bowls and surround the cucumber with the tomatillo mixture. Pour 1/4 of the herb puree into each bowl. Garnish each bowl with chopped parsley and serve.

Nutrition Facts : @context http, Calories 106, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 361 milligrams, Sugar 5 grams

GREEN GAZPACHO

Green Gazpacho image

A cold, no-cook soup packed with fresh vegetables!

Provided by MrsFisher0729

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes

Time 55m

Yield 2

Number Of Ingredients 9

Ingredients

2 cups diced honeydew melon
1 English (seedless) cucumber, peeled and diced
1 small onion, diced
1 avocado - peeled, pitted, and chopped
1 jalapeno pepper, seeded and coarsely chopped
1 clove garlic, chopped
¼ cup white balsamic vinegar
1 tablespoon lime juice
salt and freshly ground black pepper to taste

Steps:

Blend honeydew melon, cucumber, onion, avocado, jalapeno pepper, garlic, white balsamic vinegar, lime juice, salt, and black pepper in a blender until smooth. Adjust seasonings if desired and chill before serving.

Nutrition Facts : Calories 275.9 calories, Carbohydrate 36.3 g, Fat 15.1 g, Fiber 10.3 g, Protein 5.1 g, SaturatedFat 2.2 g, Sodium 47.2 mg, Sugar 22.2 g

TOMATO AND TOMATILLO GAZPACHO

Tomato and Tomatillo Gazpacho image

Provided by Andrea Albin

Categories Onion Tomato Appetizer Dinner Lunch Summer Healthy Tomatillo Cilantro Chile Pepper Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 (first course) servings

Number Of Ingredients 9

Ingredients

1/2 pound fresh tomatillos, husked, rinsed, and quartered
1 1/2 pounds tomatoes, chopped, divided
1/2 cup chopped white onion, divided
1 fresh serrano chile, coarsely chopped, including seeds
1 garlic clove, quartered
2 tablespoons red-wine vinegar
1 cup water
2 tablespoons olive oil
1/2 cup chopped cilantro

Steps:

Pur&eaacute;e tomatillos, half of tomatoes, and half of onion with chile, garlic, vinegar, and 1 1/4 teaspoons salt in a blender until smooth.
Force through a medium-mesh sieve into a bowl, discarding solids.
Stir in remaining tomatoes and onion, water, oil, and cilantro. Chill until cold, at least 1 hour and up to 4 hours.

GREEN CUCUMBER & MINT GAZPACHO

Green cucumber & mint gazpacho image

This zingy, no-cook soup is packed with four of your five-a-day

Provided by Good Food team

Categories Dinner, Lunch, Soup

Time 20m

Number Of Ingredients 10

Ingredients

1 cucumber , halved lengthways, deseeded and roughly chopped
1 yellow pepper , deseeded and roughly chopped
2 garlic cloves , crushed
1 small avocado , chopped
bunch spring onions , chopped
small bunch mint , chopped
150ml pot fat-free natural yogurt
2 tbsp white wine vinegar
few shakes green Tabasco sauce
snipped chives , to serve

Steps:

In a food processor or blender, blitz all the ingredients, reserving half the mint and yogurt, until smooth. Add a little extra vinegar, Tabasco and seasoning to taste, then add a splash of water if you like it thinner.
Chill until very cold, then serve with a dollop more yogurt, mint, chives and a few ice cubes if you like. The soup will keep in the fridge for 2 days - just give it a good stir before serving.

Nutrition Facts : Calories 186 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.28 milligram of sodium

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