Green Cucumber Tomatillo Gazpacho

Green Cucumber Tomatillo Gazpacho

I love gazpacho. If gazpacho is on a restaurant menu, I’m ordering it. Every day that we ever spent on vacation in Spain, you’d better bet it was a gazpacho day for me. So, naturally, when I was approached to create a recipe for Olive Oils from Spain, I immediately knew I was making my favorite cool summer soup (you know – gazpacho).

To date, I’ve made it out of watermelon, tomatoes (raw and roasted), corn, green apples, zucchini, and even carrots. I think it’s fun to experiment with different types of fruits and vegetables to find out if they are gazpacho-able. So why did it take me so long to think about tomatillos?! I get giddy about tomatillo salsa, so the obvious next step was to throw a cucumber into the blender along the otherwise-salsa ingredients and make gazpacho.

Green Cucumber Tomatillo Gazpacho

To start, I grill the tomatillos, onion, garlic, and a jalapeño. If you don’t have a grill, you can roast these ingredients in the oven or char them in a cast iron pan on the stove. At this stage, the fire-roasted tomatillo/onion combination smells like the best salsa bar ever.

Green Cucumber Tomatillo Gazpacho Green Cucumber Tomatillo Gazpacho

After grilling, let the hot vegetables chill completely before blending with cucumber, lime juice, cilantro, and Arbequina Extra Virgin Olive Oil from Spain. The Arbequina Extra Virgin Olive Oil from Spain is full-flavored and actually a bit spicy. For balance, I added a scoop of yogurt and also served this with a yogurt-lime sauce for drizzling. This soup is tangy, spicy, creamy, and so delicious for hot summer nights!

Green Cucumber Tomatillo Gazpacho Green Cucumber Tomatillo Gazpacho

Load up your gazpacho with whatever toppings you enjoy. I added tomatoes, charred corn, cucumber, mint, hemp seeds, a sprinkle of microgreens, and, of course, more olive oil! Another delicious combo would be cilantro, diced avocado, and croutons (or even crispy tortilla strips).


4.8 from 5 reviews
Green Cucumber Tomatillo Gazpacho
 
Author:
Serves: serves 4
Ingredients
  • 1 pound tomatillos (8 medium)
  • ¼ white onion
  • 2 whole unwrapped garlic cloves
  • ¼ to ½ jalapeño pepper
  • ¼ cup Arbequina extra-virgin olive oil from Spain, more for drizzling
  • ½ English cucumber, chopped
  • ½ cup packed cilantro
  • 2 tablespoons lime juice
  • ½ to 1 teaspoon sea salt
  • ½ teaspoon honey or pure maple syrup
  • ¼ cup plain whole milk Greek yogurt
yogurt drizzle:
  • ¼ cup plain whole milk Greek yogurt
  • 1 teaspoon lime juice
  • 2 teaspoons water
  • pinch of sea salt
garnish options:
  • extra-virgin olive oil, for drizzling
  • kernels from 1 ear of corn, lightly charred
  • 1 cup finely diced cucumber
  • ½ cup yellow cherry tomatoes, sliced in half
  • fresh herbs (mint or cilantro)
  • microgreens
  • 1 tablespoon hemp seeds
Instructions
  1. Preheat a grill to medium-high heat. On a plate or small baking sheet, toss the tomatillos, onion, garlic, and jalapeño with drizzles of olive oil and a few pinches of sea salt. Wrap the garlic cloves in a piece of foil and place all the vegetables directly on the grill. Grill 4 to 5 minutes per side, or until the tomatillos are soft, charred, and just starting to burst, and the onion and jalapeño are charred and soft. Remove from the grill and unwrap the garlic. Let cool, then chill completely. (This step can be done in advance.)
  2. In a blender, combine the chilled tomatillos, onion, garlic, ¼ of the jalapeño pepper, ¼ cup of olive oil, cucumber, cilantro, lime juice, ½ teaspoon salt, honey, and the yogurt. Blend until smooth. Season with more salt, if desired (I add ½ teaspoon). Taste and add the remaining jalapeño, if desired, for more spice. Chill the soup until ready to serve.
  3. Make the yogurt drizzle: In a small bowl, mix the yogurt, lime juice, water, and a pinch of sea salt.
  4. Serve the soup with the yogurt drizzle and any desired garnishes.

This post is in partnership with Olive Oils from Spain, thank you for supporting the sponsors that keep us cooking!


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23 comments

  1. BeingIsabella from beingisabella.com on said:

    Oh boy, I’m having a bit of a fan girl moment lol! My family and I are huge gazpacho fans and are always searching for new, delicious recipes. One of our favorites if the watermelon gazpacho from the Fig and Olive recipe book. All the ingredients you’ve included in this recipe seem to go so well together. Cucumber seems like the perfect fruit (it is a fruit right?!) for the summer because it’s so refreshing, light, and watery. I’m going to make this for my parents this Saturday – that’s my day to do the cooking. Always a nice treat for them 🙂

    http://www.beingisabella.com

    • Hi Isabella, I hope you enjoy it! I’m obsessed with watermelon gazpacho too – so refreshing! 🙂

  2. Marta Reyes on said:

    Is it customary for the Spaniards to use jalapeños in their dishes?

    • nope, but this isn’t a traditional gazpacho! The jalapaños are really delicious with the tomatillos 🙂

  3. Morgan Wood from raisinandfig.com on said:

    I immediately made a grocery list from these ingredients and will be serving after a long trail ride! Sounds delicious!

  4. Roberta on said:

    I have no grill. I think that roasting in the oven will work. Is that the best way to grill the vegetable? Or would a hit iron skillet be better?

    I truly appreciate your delicious recipes for healthy food. Thanks.

    • Hi Roberta, either works! You can roast them in the oven at 450° for around 15-20 minutes. Or you could char them on a cast iron skillet until the onions are charred and fully tender, and the tomatillos are bursting. Hope that helps!

  5. Liese on said:

    This has been a great suggestion for today’s dinner. But since I didn’t have tomatillos and needed something now, I used tomatillo salsa and veggie stock that I made up a few days ago. I also don’t use yogurt so added a tablespoon of vegan which worked well. I really appreciate your creativity.

    • Hi Liese, what a great idea to improvise with the salsa! I’ll have to try that next time I don’t have tomatillos 🙂

    • Liese on said:

      vegan mayo

  6. torrents on said:

    It looks so yummy and tasty. I will try doing this tommorrow. Thanks for your nice recipe

  7. Gaby Dalkin on said:

    I’m obsessed with the color—prettiest gazpacho!

  8. sabrina from newkitchenlife.com on said:

    the perfect summer recipe, thank you, jalapenos enhanced too, much appreciated

    • Hi Sabrina, you’re welcome! I love jalapeños so much 🙂

  9. Susan on said:

    This was the perfect recipe for a hot and humid summer day. I made it for dinner and it was a big hit with my family! So refreshing and I thought it was a nice change from tomato gazpacho. I only used 1/4 of the jalapeño pepper so it wasn’t too spicy.

    • Hi Susan, I’m so happy to hear that you and your family loved it!!

  10. Ridhisha on said:

    That was a perfect recipe. Thanks for sharing I will definitely try this at my home.

  11. Roz on said:

    I just made this yesterday and left in the fridge overnight to do its thing. This was delish. I had for mid morning snack(drink) and for dinner. I only had jar of jalepanos so just poured juice in. I will without doubt be making this again. I loved the burnt taste from grilling the veggies amongst the cucumber.

    • Hi Roz, I’m so happy you loved the recipe 🙂

  12. Amanda on said:

    Any suggestions for a cilantro replacement? Otherwise this looks great, but I have that thing where cilantro tastes like soap.

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