Tomatillo Tomato And Avacado Gazpacho Food

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AVOCADO AND HEIRLOOM TOMATO GAZPACHO



Avocado and Heirloom Tomato Gazpacho image

Gazpacho is like salsa's big sister (many of the ingredients are the same), but "gazpacho" is much more fun to say. For a twist on textures, I leave a small portion of the soup in chunky, diced pieces and blend the rest with creamy avocado until velvety smooth.

Provided by Food Network

Categories     side-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 14

1 yellow bell pepper, diced (about 1 cup)
1 orange bell pepper, diced (about 1 cup)
1 large seedless cucumber, peeled and diced (about 1 1/4 cups)
1 medium shallot, minced
1 medium clove garlic, minced
2 medium heirloom tomatoes, diced (about 1 cup)
1/4 cup chopped fresh flat-leaf parsley
Juice of 1 lime
1 tablespoon Louisiana-style hot sauce, such as Texas Pete
2 tablespoons champagne vinegar or red wine vinegar
1/4 cup olive oil
Kosher salt and coarse black pepper
1 avocado, roughly chopped
1/2 cup plain Greek yogurt, for garnish

Steps:

  • In a large bowl, combine the bell peppers, cucumber, shallot, garlic, tomatoes, parsley, lime juice, hot sauce, vinegar, oil, and 1/2 teaspoon each salt and pepper. Measure 1/2 cup of this mixture and set aside.
  • In a blender, pulse the remaining veggies with the avocado until the mixture is creamy and smooth. Season to taste with additional salt and pepper. For a more acidic soup, add another dash of vinegar.
  • Refrigerate for several hours before serving. Top each portion of soup with a spoonful of the reserved chopped veggies and a dollop of Greek yogurt.

TOMATILLO, TOMATO AND AVOCADO GAZPACHO



Tomatillo, Tomato and Avocado Gazpacho image

Avocados contribute a creamy texture to this spicy gazpacho.I wanted to make this with tomatillos only, but found that what makes a great salsa doesn't necessarily make a great gazpacho. So I added tomatoes to the creamy mixture. I don't like the color as much, but I love the taste. If you can find green zebra tomatoes, use them for the nice green color. Make sure to strain this because the tomatillo seeds won't blend.

Provided by Martha Rose Shulman

Categories     soups and stews, appetizer

Time 30m

Yield Serves 6

Number Of Ingredients 13

1 pound tomatillos, papery shells removed, rinsed
2 slices red or white onion
2 to 3 garlic cloves, to taste
2 serrano chiles or 1 jalapeño, coarsely chopped
2 tablespoons olive oil
1 to 2 tablespoons fresh lime juice (to taste)
1 large ripe avocado
1/2 cup chopped cilantro, plus additional cilantro for garnish
1 teaspoon lightly toasted cumin seeds, ground
Salt to taste
Few drops of vinegar
1 pound ripe tomatoes, preferably green zebras
Freshly squeezed lime juice for serving

Steps:

  • Place the tomatillos in a saucepan and cover with water. Bring to a boil, reduce the heat and simmer 8 to 10 minutes, flipping them over halfway through, until olive green and softened. Drain and transfer to a blender.
  • Meanwhile put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces.
  • Add the onions and remaining ingredients plus a cup of cold water and blend until smooth. You will probably have to do this in two batches. Strain through a medium strainer, taste and adjust seasonings. Chill for two hours or longer. Garnish each bowl with chopped cilantro and a few drops of lime juice.

Nutrition Facts : @context http, Calories 152, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 493 milligrams, Sugar 6 grams

MEXICAN GREEN SAUCE WITH TOMATILLOS AND AVOCADO (SALSA VERDE)



Mexican Green Sauce With Tomatillos and Avocado (Salsa Verde) image

Awesome! If you love guacamole, try this lighter, more tangy version made with fresh green tomatillos and avocado! We really love this salsa verde. Serve with simple grilled foods like carne asada or fajitas, or with a bowl of tostadas chips. And, green sauce is great stirred in to scrambled eggs recipe #456108. From "Zarela's Veracruz: Mexico's Simplest Cuisine" by Zarela Martinez. Enjoy!

Provided by BecR2400

Categories     Mexican

Time 15m

Yield 2 cups, 12 serving(s)

Number Of Ingredients 7

2 garlic cloves, coarsely chopped
1 1/2 teaspoons coarse salt
1 small white onion, coarsely chopped
2 -3 serrano peppers, stemmed and coarsely chopped (or jalapeno peppers)
6 -8 medium tomatillos, husks removed, rinsed and cut into quarters (about 1/2 pound)
1 ripe Hass avocado
12 -15 sprigs cilantro, finely chopped

Steps:

  • In a food processor or blender (or with mortar and pestle), process garlic and salt to a paste.
  • In the processor or blender, place onion, jalapenos and tomatillos and pulse to make a slightly chunky mix. Remove to bowl.
  • Halve and pit avocado and scoop out flesh. Chop finely and add to other ingredients. Add cilantro and mix well.
  • Serve with tortilla chips or as a condiment for meat, fish, poultry, burritos or quesadillas.
  • Makes about 2 cups.

Nutrition Facts : Calories 28.3, Fat 1.9, SaturatedFat 0.3, Sodium 293.2, Carbohydrate 2.8, Fiber 1.3, Sugar 1, Protein 0.6

TOMATO AND TOMATILLO GAZPACHO



Tomato and Tomatillo Gazpacho image

Provided by Andrea Albin

Categories     Onion     Tomato     Appetizer     Dinner     Lunch     Summer     Healthy     Tomatillo     Cilantro     Chile Pepper     Gourmet     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 (first course) servings

Number Of Ingredients 9

1/2 pound fresh tomatillos, husked, rinsed, and quartered
1 1/2 pounds tomatoes, chopped, divided
1/2 cup chopped white onion, divided
1 fresh serrano chile, coarsely chopped, including seeds
1 garlic clove, quartered
2 tablespoons red-wine vinegar
1 cup water
2 tablespoons olive oil
1/2 cup chopped cilantro

Steps:

  • Pur&eaacute;e tomatillos, half of tomatoes, and half of onion with chile, garlic, vinegar, and 1 1/4 teaspoons salt in a blender until smooth.
  • Force through a medium-mesh sieve into a bowl, discarding solids.
  • Stir in remaining tomatoes and onion, water, oil, and cilantro. Chill until cold, at least 1 hour and up to 4 hours.

TOMATILLO GAZPACHO



Tomatillo Gazpacho image

This is very refreshing and a little different from the usual gazpacho. I use an immersion blender to puree the tomatillos rather than a regular blender. Adapted from Fine Cooking, June/July 2007. (Time does not include refrigeration time.)

Provided by Fran6

Categories     Low Protein

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 (14 ounce) can chicken broth
1 lb tomatillo, quartered
1 garlic clove, minced
2 tablespoons extra virgin olive oil
2 medium avocados, finely diced
1 small cucumber, seeded and finely diced
1 red bell pepper, finely diced
1/4 small red onion, finely diced
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh lime juice
kosher salt, to taste
fresh ground black pepper, to taste

Steps:

  • Heat broth over medium-high heat. Add tomatillos and garlic; bring to boil. Reduce heat and simmer until tomatillos are cooked through but still hold their shape, about 1 minute. Let cool slightly, about 5 minutes, then carefully puree mixture in blender along with olive oil.
  • Cool completely, then stir in remaining ingredients. Season to taste with salt and pepper. Refrigerate at least one hour before serving.

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