A twist on a traditional red tomato gazpacho, this roasted green chile version yields a bright and tasty gazpacho that requires very little prep time.
There are many ways to enjoy both green chiles and tomatillos. The first idea that pops into anyone mind: salsa! But how about a green chile tomatillo gazpacho? For me, the key to a delicious gazpacho is to start with fresh produce. Farmers markets are popping up everywhere. I will admit that I was skeptical when it came to trying a chilled soup. Especially one prepared with what I associate are salsa ingredients.
It's always fun to try new foods and flavors. And what better way to try them, than in your own kitchen. The best thing about this green chile tomatillo gazpacho is that it can double as a sauce. With just a few minutes of simmer time, it pairs well with any seafood dish.
In the blender, combine green chile, tomatillos, onion, celery, cucumber, cilantro, jalapeño, bread, Worcestershire sauce, vinegar, oil, agave, cumin, salt and pepper. Blend on high with short breaks in between. Use a spatula to scrape down sides as needed.
Taste for salt. Transfer to storage container, cover and chill for several hours, overnight is optimal.
Before serving, stir well. Serve in small bowls or martini glasses. Garnish with avocado, crema, cilantro and hot sauce.
Plan ahead when preparing gazpacho. The best tasting gazpacho will be the one that has time to chill and marinate for at least 24 hours. Have fun with the garnishes. It can be as simple as sliced avocado and cilantro, to seared scallops and fresh lobster!