Tomatillo & Cucumber Gazpacho with apple and herbs

Lunch / Dinner

Tomatillo & Cucumber Gazpacho with apple and herbs

This verdant gazpacho is tart with tomatillos and yogurt, and balanced by sweet-tart Granny Smith apple and brazen chile peppers. Tomatillo & Cucumber Gazpacho with apple and herbs brings together a host of fresh flavors for a summertime soup that's quick & easy and — best of all — requires no cooking.


6 servings (6 cups)

Total Time

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Mix It Up

These gazpachos are purées, but they could easily be more than soup — dice some of the ingredients and call it salsa. Marinate some seafood in it and call it ceviche. OR add some vodka and call it brunch!


Pureé tomatillos, cucumbers, yogurt, breadcrumbs, ¾ cup apple, ½ cup basil, ½ cup chives, vinegar, jalapeños, banana peppers, and garlic in a blender.

Add oil, slowly, with blender running, until incorporated. Season gazpacho with salt and black pepper; chill at least 1 hour or up to overnight.

Top servings with basil sprigs, chives, and diced apple.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 273

% Daily Value*

Total Fat 22g 33%

Saturated Fat 4g 20%

Cholesterol 7mg 2%

Sodium 53mg 2%

Carbs 15g 5%

Protein 6g

*Percent Daily Values are based on a 2,000 calorie diet.

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