Tomatillo Gazpacho
This refreshing gazpacho shot recipe is bursting with fresh flavors that will have you coming back for more. The combination of tomatillos, green pepper, and cilantro blend perfectly, creating a light and zesty appetizer that is perfect for any occasion. Just a quick and simple puree of the vegetables followed by a brief chill in the refrigerator results in a delightful and unique dish that is sure to impress your guests.
— Constant Cookbook
Ingredients
- 1 lb. fresh tomatillos, husked, rinsed and coarsely chopped
- 1 cup white grape juice
- 1 green bell pepper, seeded and coarsely chopped
- 5 green onions, white and pale green parts, sliced
- 1 jalapeño chili, seeded and coarsely chopped
- 2 Tbs. fresh cilantro leaves
- 1 1/2 Tbs. fresh lime juice, plus more, to taste
- 1 tsp. salt, plus more, to taste
- 1/2 tsp. freshly ground pepper, plus more, to taste
- 1/4 cup plain yogurt
Instructions
- <b>Puree the vegetables</b>
- In a blender or food processor, combine the tomatillos, grape juice, bell pepper, green onions, jalape&#241;o, cilantro, the 1 1/2 Tbs. lime juice, the 1 tsp. salt and the 1/2 tsp. pepper. Pulse until the mixture is smooth, scraping down the sides of the container, 2 to 3 minutes.
- <b>Finish the soup</b>
- Transfer the gazpacho to a large bowl and refrigerate for 15 minutes. Chill shot glasses for serving. Stir the gazpacho well to combine. Taste and adjust the seasonings with salt, pepper and lime juice. Pour the gazpacho into the chilled shot glasses, garnish with the yogurt and serve. Makes 24 gazpacho shots.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Small Plates,</i> by Brigit L. Binns (Oxmoor House, 2007).
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