Eclectic Gazpacho Verde

May 11, 2023May 11, 20230 16
Eclectic Gazpacho Verde recipe for a refreshing summer dish
in Soup

Prep

20 min

Cook

20 min

Ready In

40 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 lb tomatillo , husks removed
1 yellow onion , sliced
6 garlic cloves , peeled
2 jalapeno chiles , halved and seeds removed
1/4 cup walnuts
1 green bell pepper , seeded and coarsely chopped
2 garlic cloves
2 tablespoons olive oil
1 lime , juice of
1 tablespoon flat leaf parsley , minced
salt , to taste
fresh ground black pepper , to taste
cayenne pepper , to taste
1 small jicama , peeled and diced

Nutrision Information

Servings Per Recipe
4
Calories
225
Sugar
6g
Fat
18g
This eclectic take on the traditional Spanish gazpacho is a refreshing and healthy summer dish. The tomatillos and jalapeno chiles add a tangy and spicy flavor to the dish, while the walnuts provide a nutty crunch. Jicama, a root vegetable, adds a refreshing sweetness and crunch to the dish. The dish is vegan and gluten-free, making it accessible to a wide range of dietary needs. Enjoy this gazpacho as a starter or main course, whether for lunch or dinner.

Instructions

1.Preheat the oven to 375°F.
2.Place the tomatillos, onion, garlic cloves, and jalapeno chiles on a baking sheet and roast in the oven for 15-20 minutes, until the vegetables are soft and lightly charred.
3.In a small skillet, toast the walnuts over medium heat for 3-4 minutes, until they are lightly browned and fragrant. Remove from heat and set aside to cool.
4.In a food processor or blender, combine the roasted vegetables, walnuts, green bell pepper, garlic cloves, olive oil, lime juice, and parsley. Pulse until the mixture is smooth and well-combined.
5.Taste the gazpacho and season with salt, black pepper, and cayenne pepper to your liking.
6.Serve immediately, topped with diced jicama and a sprig of parsley.

PROS

This gazpacho is a refreshing and healthy summer dish, perfect for hot days.

The combination of tomatillos, garlic, and jalapeno chiles creates a delicious, tangy flavor.

The dish is vegan and gluten-free.

CONS

Some may find the taste of tomatillos and jalapeno chiles too sour or spicy.

This recipe requires a food processor or blender, which may not be accessible to everyone.

HEALTH & BENEFITS

This gazpacho is packed with vitamins and nutrients from the fresh vegetables. Tomatillos are a great source of vitamin C and potassium, while jalapeno chiles are rich in vitamin A and capsaicin. Walnuts provide healthy fats and protein, and jicama is a good source of fiber and vitamin C. This dish is low in calories and can help you stay hydrated on a hot day.

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