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.
- 6 large vine tomatoes, roughly chopped, divided
- 4 large tomatillos, roughly chopped, divided
- ¼ cup olive oil
- 2 cloves garlic
- 1 large lime, zested and juiced
- ½ medium yellow onion, roughly chopped
- 2 medium Persian cucumbers
- ¼ serrano pepper, optional
- 1 teaspoon paprika
- ½ teaspoon chipotle powder
- 1 teaspoon cumin
- 1 teaspoon fresh oregano
- ¾ teaspoon fine sea salt
- Avocados, sliced
- Fresh cilantro
- Place 3 tomatoes, 2 tomatillos, olive oil, garlic and lime juice and zest into a food processor. Blend until completely smooth and pureed. Pour the mixture into a large bowl.
- Place the remaining tomatoes into the food processor and pulse until the pieces form small chunks. Pour the tomatoes into the bowl with the pureed vegetables. Repeat with the tomatillos, followed by the onion then cucumbers and serrano peppers.
- Stir the paprika, chipotle powder, cumin, oregano and salt into the mixture, making sure to combine all of the ingredients thoroughly. Cover and chill for at least an hour up to overnight. Serve with avocado slices and cilantro, if desired.
Other recipes you may enjoy...
Roasted Sweet Potato and Swiss Chard Salad
Using the Goods
Daphne’s Test Kitchen
Sweet, Eggy Experiment