Tomatillo Gazpacho

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Ingredients

  • 8 cups rough-chopped tomatillos (about 20 tomatillos)
  • 1 English cucumber, chopped and seeded
  • 1/2 green bell pepper, chopped
  • 3/4 cup chopped mixed fresh herbs (parsley, basil and mint)
  • 3 garlic cloves, chopped
  • 3 teaspoons salt
  • 3/4 cup vegetable broth, may need more
  • 1/2 cup olive oil
  • 1/8 cup sweet white balsamic vinegar
  • 1 tablespoon fresh lime juice

Optional toppings:

  • Bacon, cooked and chopped
  • Fresh corn kernels
  • Greek yogurt
  • Fresh basil leaves, chiffonade
  • Pistachios, chopped
  • Toasted sliced almonds

Directions

  1. In a large bowl, combine tomatillos, cucumber, bell pepper, herbs, garlic and salt. Mix well and let stand for 20 minutes.
  2. Add the broth, olive oil, vinegar and lime juice to the tomatillo mixture. Stir until combined. 
  3. In batches, add the tomatillo mixture to a blender, set to medium-high and blend until smooth, about 45 seconds to 1 minute. 
  4. Serve immediately or cover and refrigerate up to 24 hours.

https://www.cutco.com/learn/tomatillo-gazpacho