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
What You'll Need
1 1/2 pounds
small cucumbers (thin-skinned and low-seed)
hatch chili, optional
queso fresco for garnish
toasted pepitos for garnish
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.
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.
Chill for at least 1 hour.
Ladle soups into individual servings and top with crumbled queso fresco, toasted pepitos, and salt and olive oil if desired.