green gazpacho

A smooth, creamy version of the traditional soup, amped up with a little heat from the jalapeño and cooled down with creamy yogurt.

4 tomatillos
2 (packed) cups cubed sourdough bread
1 large English cucumber, chopped
1 small jalapeño, seeded and chopped
2 scallions (white and light green parts) chopped
1 clove garlic, chopped
1/2 cup fresh flat-leaf Italian parsley, roughly chopped
1/2 cup fresh cilantro, roughly chopped
Kosher salt, to taste
Freshly ground black pepper, to taste
1/4 cup olive oil, plus extra for garnish
2 tablespoons champagne vinegar
Juice from 1 lime
1/2 cup water, divided
1/4 cup plain Greek yogurt, plus extra for serving
Micro cilantro, for serving, optional

  1. Remove papery outer layer from tomatillos and rinse under warm water. Cut each into quarters and add to a large bowl, followed by bread, cucumbers, jalapeño, scallions, garlic, parsley, and cilantro. Season with salt and pepper. Add olive oil, champagne vinegar, and lime juice and give mixture a toss.
  2. Transfer 1/2 of mixture to a blender, along with 1/4 cup water, and blend until completely smooth. Transfer to a large measuring cup. Repeat with remaining 1/2 of mixture and other 1/4 cup water. Scrape down sides of blender as you go, making sure that all of mixture is incorporated and smooth. Transfer soup to a bowl and stir in yogurt. Cover with plastic wrap and chill for at least 1 hour.
  3. Before serving, taste for flavor and adjust as desired. Pour into serving bowls and top with a dollop of yogurt, a drizzle of olive oil, and some micro cilantro (if using).

Serves 2-4.

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