Tomatillo Gazpacho

Tomatillos are an interesting item. They are in the tomato family. They also are called a Mexican husk tomato. The husk grows first and the tomatillo grows into them. We mainly know tomatillos for their use in green salsas and dishes like chili verde.
These are in season during the summer and we present a different way to use them, by using them to make a gazpacho. Simply put, a gazpacho is a cold soup. It can be made with fruits or vegetables. Best of all, making this is very simple, just use a blender to mix all the ingredients together.
You can enjoy this by itself, garnishing it with sour cream and toasted pumpkin seeds or just about anything that sounds good. However, we used this as a base for a grilled steak that had been marinated in chili spices. You can easily substitute grilled chicken or fish. We also dressed up our plate with some lightly grilled squash, corn, fresh tomatoes and microgreens.
You can always find the best vegetables in Santa Clarita at our wonderful certified farmers markets. With ongoing concerns around food safety and recalls, we recommend buying direct from the people that grow your food. You’re eating fresher, always eating local and always buying direct from the farm.
See what’s in season and don’t be afraid to add or leave out anything you want for this dish. It’s a good chance to also be creative with your meal.
The Santa Clarita Valley Farmers Markets operate Saturday morning in Old Town Newhall, Sunday morning in Valencia FivePoint (behind Magic Mountain) and Wednesday evening in Canyon Country. More information about our farmers markets can be found at www.scvfarmersmarkets.com.

INGREDIENTS

1.5 lbs tomatillos, cleaned with husk removed and cut into quarters.
1 medium shallot or onion of your choice
3 cloves garlic
2 jalapenos with stem and seeds removed
¼ Cup extra virgin olive oil
Juice from 1 to 2 limes (to taste)
2 green onions, roots removed
1 small bunch of cilantro
1 tsp white wine vinegar (optional)
Salt and pepper to taste

INSTRUCTIONS

Combine everything in a blender. Blend over high speed for about 60 seconds until the mixture is smooth. We do not recommend using a food processor unless you don’t mind smaller chunks in the gazpacho. Add additional salt, pepper or lime juice to taste. Chill and serve cold. Serve as a cold soup topped with sour cream and toasted pumpkin seeds or use as a base for hardy proteins.

Comments