We told you that summer’s prime ingredients were key players in a few of the dishes we made in the last couple of months. It has been hot enough in L.A. to confuse one into thinking it is July and not October. When the mercury hits 100 degrees on the thermometer, can you blame us for wanting to eat cooling dishes that require no prep over the stove or oven? That’s why there are tomatoes here. Tomatoes and tomatillos. Together, the two were the base for a super easy gazpacho that you will love to make. Next summer, that is.
How can you go wrong with gazpacho? When tomatoes are sweet and ripe, they best eaten raw and at the peak of their freshness. Tomatillos are all over our markets and grocery stores, and they are a nice pairing with tomatoes. Although they look similar, tomatillos are not green tomatoes. They are actually in the cape gooseberry family, which makes complete sense once you taste at tomatillo. The little green gems are tart, sometimes sour, and firm to the touch. Remove the husk, give them a good rinse, and you’re ready to go. The recipe for this gazpacho includes fat tomatoes, sharp tomatillos, pungent onions, herbs and spices all blended together to form a soup you can eat by the gallon. Enjoy with lots of cilantro, avocado or even a dollop of sour cream. It will keep you cool no matter how warm your fall may be.
Click HERE for the printable recipe.Pin It
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