Green Gazpacho
This soup is tart and refreshing! If possible, roast and peel the poblanos so you don’t have to run the soup through a sieve to remove the little pieces of pepper skin.
Ingredients
- 2 cups tomatillos
- 2 poblanos or 1 green pepper
- 1 pack scallions
- 1 barely ripe avocado
- 2 cloves garlic
- ½ cup pistachios or pumpkin seeds
- 2 cups ice cubes
- 2 tsp cumin
- 3 Tbsp lime juice
- 6 Tbsp fruity olive oil
- Salt and pepper to taste
- Cilantro for garnish
- 1 tsp Aleppo pepper
- 2 Tbsp pistachios, chopped
Method
-
1
Cube tomatillos and poblanos. Slice shallots and set aside 4 Tbsp for garnish.
-
2
Put the tomatillos, scallions, avocado, garlic, pistachios and ice in a blender. Reduce to a fine, creamy liquid. Add cold water if needed.
-
3
Meanwhile, toast cumin in a dry pan on medium. Grind half in a mortar and set the other half aside.
-
4
Add ground cumin, lime juice, 5 Tbsp olive oil, salt and pepper to the blender. Blend well.
-
5
Strain the soup through a sieve with a spatula if desired.
-
6
Place soup bowls in freezer for 30 minutes to chill them. Pour the soup in the bowls, decorate with toasted cumin seeds, cilantro, Aleppo pepper, reserved scallions, chopped pistachios and a few drops of olive oil.
A variation of the Red Gazpacho from The Spice Trekkers Cook at Home
