Vegetables Recipes - Chilled Tomatillo Gazpacho Recipe

Ingredients 

• 2 lb fresh tomatillos, husks removed

• 3 green peppers, halved and seeded

• 10 scallions, chopped

• 2 mild fresh green chilies, such as Anaheim

• 1 large garlic clove, unpeeled

• 2 tablespoons lime juice

• large handful of fresh cilantro, stalks removed and leaves coarsely chopped

• 2 cups homemade chicken stock

• salt and freshly ground black pepper

• 1 teaspoon sugar, or to taste

• 4 tablespoons thick yogurt

• tortilla chips or corn tortillas, to serve

Serves 4

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Method:

1. Preheat the oven to 450°F. Set aside four of the tomatillos, half a green pepper, four scallions, and one chili. Coarsely chop the remaining tomatillos, green bell peppers, and scallions.

2. Bake the garlic and the remaining chili in the hot oven for 10-15 minutes, until the chili begins to blacken and blister, and the garlic feels soft. Remove the skin and seeds from the chili and the skin from the garlic.

3. Put all the chopped vegetables in a food processor or blender with the roasted chili and garlic, 1 tablespoon of the lime juice, and all but 2 tablespoons of the chopped cilantro. Puree for 2-3 minutes until smooth, scraping down the sides often.

4. Push the mixture through a sieve, pressing with the back of a spoon to extract as much liquid as possible. Discard the debris.

5. Add the stock to the strained liquid. Season with salt and pepper, and sugar to taste. Cover and chill thoroughly.

6. Just before serving, finely dice the reserved tomatillos, green pepper, scallions, and chili. Toss in a small serving bowl with the remaining cilantro and lime juice. Add salt and a pinch of sugar to taste. Taste the soup and add more lime juice or seasonings as you think fit.

7. Ladle the soup into bowls and swirl in a blob of yogurt. Serve with the chopped vegetables and tortillas or tortilla chips.