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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
- 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
- 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.
- This recipe was entered in the contest for Your Best Warm Weather Soup