Gazpacho Verde
A vibrant green gazpacho with tomatillos, herbs, and a tangy kick
Gazpacho verde flips the script on traditional red gazpacho by using tomatillos, green peppers, cucumber, and fresh herbs to create a stunning green cold soup. Tomatillos provide a uniquely tangy flavor (more citrusy than tomatoes) along with withanolides — compounds being studied for anti-inflammatory properties. Combined with cucumber, cilantro, jalapeño, and lime, this gazpacho is bold, refreshing, and perfect for anyone who loves bright, zippy flavors.
Hydration Benefits
Tomatillo Nutrition
Tomatillos are 93% water and rich in vitamin C, niacin, and unique withanolides with potential anti-inflammatory benefits.
Vitamin K
The combination of green vegetables and herbs makes this soup exceptionally high in vitamin K for bone health and blood clotting.
Capsaicin Kick
The jalapeño adds capsaicin for a mild metabolic boost and thermogenic effect that may slightly increase calorie burning.
Herb Density
Cilantro and green onion provide chelating compounds that may support heavy metal detoxification pathways.
Nutrition Facts
| Nutrient | Amount |
|---|---|
| Calories | 95 |
| Water Content | 92% |
| Potassium | 350mg |
| Sodium | 220mg |
| Serving Size | 14 oz |
How to Make It
Step 1: Gather ingredients
You'll need 6 tomatillos (husked and rinsed), 1 cucumber, 1 green bell pepper, 1/2 jalapeño (seeded), 1/4 cup cilantro, 2 green onions, juice of 2 limes, 2 tablespoons olive oil, and salt.
Step 2: Prepare
Remove tomatillo husks and rinse off sticky residue. Roughly chop all vegetables. Seed the jalapeño for less heat, or leave seeds for more.
Step 3: Blend
Add all ingredients to a blender with 1/4 cup cold water. Blend until smooth but with slight texture — don't completely puree. Season with salt.
Step 4: Chill and serve
Refrigerate for at least 2 hours. Serve in bowls with a drizzle of olive oil, diced avocado, and tortilla chip strips.
Pro Tips
- Tomatillos should be firm with tight-fitting husks — avoid soft or shriveled ones
- Leave some texture in the blend — gazpacho verde is traditionally slightly chunky, not silky smooth
- Adjust jalapeño to your heat preference — start with no seeds and add to taste
- Diced avocado is the perfect garnish — its creaminess contrasts beautifully with the tangy soup
- If you can't find tomatillos, substitute with green tomatoes and extra lime juice
Medical Disclaimer: This recipe is for informational purposes. Check for allergies before trying new ingredients.
Frequently Asked Questions
What are tomatillos?
Tomatillos are small, green fruits wrapped in papery husks, related to tomatoes but with a distinctly tangy, citrusy flavor. They're a staple in Mexican cuisine (salsa verde) and are available in most grocery stores in the produce section.
Can I use green tomatoes instead?
Green tomatoes work as a substitute but have a different flavor — they're less tangy and more acidic. Add extra lime juice to compensate for the missing tartness of tomatillos.
How spicy is this with the jalapeño?
With the seeds removed, one half jalapeño adds a mild, pleasant warmth. For very heat-sensitive palates, use just a thin slice. For more heat, leave the seeds in or add a serrano pepper.
Does this freeze well?
Yes, gazpacho verde freezes well for up to 3 months. Thaw overnight in the fridge. The texture may be slightly different after freezing — give it a quick blend to restore smoothness.
Is cilantro essential?
Cilantro provides a signature flavor in this recipe. If you have the genetic trait that makes cilantro taste like soap, substitute with flat-leaf parsley and extra lime juice. The soup will taste different but still delicious.
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