Green Gazpacho with Poblano Chiles & Tomatillos

Green Gazpacho.jpg

Move over red gazpacho. Today everything is going green. Green tomatillos, poblanos, jalapeños, onions and cucumbers, blended together with plain yogurt (ok, it's white) into the most velvety, lush, tangy, chilled soup imaginable.

If you haven't tried tomatillos, they are simple to use. Simply slip off the outer peel and rinse and blot them dry. You can get them at Whole Foods for $4.69 a lb., at Safeway, for $2.69 a lb. or at an Asian market like Marina or 99 Ranch for less than a dollar. I could hardly believe it!

The gazpacho is thickened with whole wheat bread, which is softened in the yogurt and chiles before pureeing. It is best to purchase whole wheat bread from the bakery section of the supermarket instead of pre-sliced bread, which tends to be overly sweet. To turn this into an entrée, add 1 lb. cooked shrimp to the finished soup for 4 servings.

GREEN GAZAPACHO FOR 4
1 1/2 cups plain low-fat or non-fat yogurt
3 tablespoons olive oil
2 tablespoons fresh lime juice
3/4 cup coarsely chopped seeded poblano chile
1 to 3 teaspoons chopped jalapeno, to taste
1/2 cup coarsely chopped green onions, plus extra for garnish
2 cups dense whole-wheat bread, crusts removed, torn into bite-size pieces (bread from the
bakery section preferred)
2 cups chopped, seeded English cucumber, plus more for garnish
1/2 teaspoon sugar
1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 lb. tomatillos, husks removed, rinsed and quartered (about 6 medium)

1.  In a medium bowl, whisk together yogurt, oil, and lime juice. Stir in poblano, jalapeno, green onions and bread. Let stand 10 minutes, stirring occasionally
2. Put the yogurt mixture into blender with the cucumber, sugar, salt, pepper, and tomatillos; blend until smooth. Pour into a bowl.
3. Taste and adjust salt and pepper, if needed.
TO MAKE AHEAD: Soup may be refrigerated overnight.
4. Garnish with chopped green onions and cucumbers.

GREEN GAZPACHO FOR 8
3 cups plain low-fat or non-fat yogurt
6 tablespoons olive oil
4 tablespoons lime juice
1 1/2 cups coarsely chopped seeded poblano chile
2 to 4 teaspoons chopped jalapeño, to taste
1 cup coarsely chopped green onions, plus extra for garnish
4 cups dense whole-wheat bread, crusts removed, torn into bite-size pieces (bread from the
bakery section preferred)
4 cups chopped, seeded English cucumber, plus more for garnish
1 teaspoon sugar
1 teaspoon kosher salt
1 teaspoon black pepper
2 lbs. tomatillos, husks removed, rinsed and quartered (about 12 medium)

Blend half at a time. 
Makes 8 servings.

Adapted from Cooking Light. 

 

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