Nothing says summer like a chilly gazpacho. For a refreshing twist on this seasonal favorite, jazz it up with tomatillos and a kick of jalapeno.
Ingredients
- 1½ pounds ripe tomatillos, lanterns removed
- 1½ medium shallots, peeled
- (optional) ½ small jalapeno, seeds removed
- ½ cup green seedless grapes
- 4 tablespoons olive oil, divided
- Sea salt, to taste
- 2—3 medium to large cucumbers, peeled, seeds removed and roughly chopped
- 2 cloves garlic
- ¼ cup cilantro leaves
- ¼ cup flat-leaf parsley
- ½ cup plain Greek yogurt
- ½ cup crème fraîche
- 1 tablespoon apple cider vinegar
- Juice of ½ lime
- ½ teaspoon coriander
- ¼ teaspoon white pepper
Preparation
In a medium bowl, combine tomatillos, shallots, jalapeno (if using), grapes, 1 tablespoon olive oil and a pinch of salt. Toss to coat. Blister over medium heat in a cast-iron skillet on the stove top or roast on the grill until slightly charred. Remove from the heat and set aside to cool.
In the bowl of a blender or food processor, combine all ingredients and blend until smooth. After blending, add additional salt and pepper, to taste.
Chill 2 hours before serving in chilled bowls, shot glasses or teacups.
Optional Garnishes:
Minced shallot, minced cucumber, halved cherry tomatoes, grilled corn kernels, dollop of crème fraîche, chopped herbs, drizzle of olive oil, grilled shrimp—or several of these.
