GREEN CUCUMBER TOMATILLO GAZPACHO
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
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.
SUNNY'S EASY ROASTED GREEN GAZPACHO
Provided by Sunny Anderson
Time 4h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the veggies: Heat the grill to 400 degrees F.
- Brush oil on the scallions, tomatillos and zucchini, then sprinkle them with salt and place over the direct heat of the grill. Cook, rotating or flipping occasionally, until everything chars and the tomatillos soften a bit, about 5 minutes.
- Blend and chill soup: Combine the scallions, tomatillos and zucchini in a blender, along with the yogurt, basil, cucumber, garlic, lemon juice and a nice pinch of salt. Blend until smooth. If the consistency is too thick, add a handful of crushed ice and blend; this should fix it! Taste and season with salt, then taste again. Refrigerate at least four hours or up to overnight.
- Serve. Mix the yogurt and honey in a small bowl. Serve the soup in bowls and drizzle with the yogurt mixture, and a shake or two of the hot sauce.
TOMATO AND TOMATILLO GAZPACHO
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
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.
ROASTED TOMATILLO AND CUCUMBER GAZPACHO
By M. Eileen Brown, soupalooza.com, and published in our local paper. This looks like something that would be perfect in the sultry heat of summer.
Provided by duonyte
Categories Vegetable
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat grill to medium-high heat.
- Drizzle the tomatillos, onions, garlic and jalapeno with olive oil and a few pinches of sea salt. Wrap the garlic cloves in foil with a little oil. Place all the vegetables directly on the grill. Grill until they are soft and slightly charred.
- Remove from the grill, unwrap the garlic. Allow to cool for a few hours.
- Put all the ingredients in a blender and blend until smooth. Taste and adjust seasoning, as necessary.
- Serve as is or with whatever garnishes you like. The garnishes add flavor and a nice crunch.
Nutrition Facts : Calories 157, Fat 14.3, SaturatedFat 2, Sodium 294.1, Carbohydrate 8, Fiber 1.7, Sugar 4.5, Protein 1.1
SLOW-ROASTED TOMATILLOS AND TOMATOES
This is a tasty tomato side dish you can cook alongside roast chicken or pork.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 5m
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Place tomatillos and tomatoes, cut sides up, on a rimmed baking sheet. Drizzle with oil, and sprinkle with coriander; season with salt and pepper. Toss to combine, then spread in an even layer. Bake until tomatillos and tomatoes are very soft and browned in spots, 45 to 55 minutes. To store, cover and refrigerate, up to 3 days.
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