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Green Gazpacho

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.


  • 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


  1. 1

    Cube tomatillos and poblanos. Slice shallots and set aside 4 Tbsp for garnish.

  2. 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. 3

    Meanwhile, toast cumin in a dry pan on medium. Grind half in a mortar and set the other half aside.

  4. 4

    Add ground cumin, lime juice, 5 Tbsp olive oil, salt and pepper to the blender. Blend well.

  5. 5

    Strain the soup through a sieve with a spatula if desired.

  6. 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