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.
Makes
6 servings (6 cups)
Total Time
Print Recipe
Print It Now
Share Recipe
Ingredients
PUREÉ:
ADD:
Test Kitchen Approved
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!
Instructions
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.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 273
% Daily Value*
Total Fat 22g 33%
Saturated Fat 4g 20%
Cholesterol 7mg 2%
Sodium 53mg 2%
% Daily Value*
Carbs 15g 5%
Protein 6g
*Percent Daily Values are based on a 2,000 calorie diet.
