Creamy Green Gazpacho with Queso Fresco and Toasted Pepitos

By Rebecca at Salts Kitchen
August 20, 2014
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Author Notes:

Cold soups are my absolute favorite, especially those I can make quickly and in one pot. No cleaning, no fuss, and they always hit the spot. This gazpacho can be eaten as a meal on its own as it's packed with protein and flavor or as a refreshing appetizer. It's naturally gluten free and vegan (made without the queso fresco).
Note: while I measured this out precisely, it is a fool-proof recipe so feel free to increase or decrease amounts according to taste.

Rebecca at Salts Kitchen

Serves: 8-10

  • 1 1/2 pounds tomatillos
  • 2 small avocados
  • 2 small cucumbers (thin-skinned and low-seed)
  • 2 garlic cloves
  • 1/2 small onion
  • 2 tablespoons lime juice
  • 1/2-1 cups vegetable broth
  • 1/2-1 cups water
  • 1 hatch chili, optional
  • 1/2 bunch cilantro
  • 1/2 cup queso fresco for garnish
  • 3 tablespoons toasted pepitos for garnish
  1. Bring a pot of water to a boil. Boil the tomatillos whole for 2-3 minutes. Remove and place under cold water to stop the cooking.
  2. Place all ingredients in a blender (start with 1/2 cup of each liquid), leaving out the garnish. Blend until completely smooth, adding more water or broth and salt if needed.
  3. Chill for at least 1 hour.
  4. Ladle soups into individual servings and top with crumbled queso fresco, toasted pepitos, and salt and olive oil if desired.

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