A cool green zingy soup; pack it in a thermos on ice and take it picnicking or to the beach. (Looking for the classic tomato version? Try this peak summer gazpacho recipe.)
Ingredients
4 Servings
1
1
½
½
1
¼
¼
1
1
Preparation
Step 1
Blend cucumbers, tomatillos, onion, chile, garlic, oil, vinegar, parsley, and chopped cilantro in a blender until very smooth; season with salt and pepper. Transfer to an airtight container, cover, and chill at least 2 hours.
Step 2
Serve topped with cilantro leaves.
Step 3
Do Ahead: Gazpacho can be made 2 days ahead. Keep chilled.
Leave a Review
Reviews (14)
Back to TopI’m picky about chilled cucumber soups. Too much yogurt, not enough flavor. Not the case with this soup. It is outstanding, and a great use for the cucs and tomatillos from my garden. Super easy too as I roughly chopped ingredients and threw everything in the Vitamx. It’s a keeper and repeater!
Denise
St. Louis, MO
8/29/2021
Delicious. I blanched the tomatillos for 1 min before blending them, and added a bit more rice vinegar.
Liz
Denver, CO
8/22/2021
I love this recipe, I discovered it last summer when tomatillos came in my veggie basket and I didn’t know what to do with them. Just made it again a year later and it’s as good as I remember. I’m not usually a fan of gaspachos, I prefer cooking the vegetables, and this is such a lovely mixture of fresh ingredients yet it doesn’t have the rawness of gaspachos that I dislike. Also very easy to substitute an ingredient, like a jalapeño instead of a poblano, a shallot instead of half an onion. I recommend 100%!
Helene
Canada
4/13/2021
This is so delicious and fresh and really easy! It just barely all fit in my blender, but with a little patience, it was no problem. I highly recommend this as quick and fresh summertime soup.
Anonymous
Houston, TX
7/28/2019