Green Cucumber Tomatillo Gazpacho

Name: Green Cucumber Tomatillo Gazpacho
Yield: 4 servings
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; ¼ cup plain whole milk Greek yogurt; 1 teaspoon lime juice; 2 teaspoons water; Pinch of sea salt; 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

By Love and Lemons

July 17, 2018

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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.

Recipe information

Yield
4 servings

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

Preparation

Instructions
Step 1
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.
Step 2
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.)
Step 3
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.
Step 4
Yogurt drizzle: In a small bowl, mix the yogurt, lime juice, water, and a pinch of sea salt.
Step 5
Serve the soup with the yogurt drizzle and any desired garnishes.
Step 6
This recipe created by Love and Lemons is in partnership with Olive Oils from Spain.

TagsCold Soup Soup Soup/Stew Gazpacho Spanish European Tomatillo Vegetable Cucumber Cilantro Herbs & Spices Yogurt Dairy Main Starter Gluten Free Nut Free Vegetarian Grilling Blender Cookbooks Harper Collins

Recipe information

Ingredients

Ingredients

Yogurt Drizzle

Garnishes

Preparation

Instructions

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Recipe notes