Roasted Tomatillo and Avocado GazpachoPrint Recipe
- 1-1 1/2 pounds organic tomatillo
- 2 organic jalapeños
- juice from 1 lemon
- 1 organic ripe avocado
- 4 tbsp organic olive oil
- salt to season
- chopped organic parsley for garnish
- hemp seeds for garnish
Preheat oven to 350 F. While the oven heats up, remove the outer leaves from the tomatillos and wash them. Arrange them on the baking sheet with the jalapeños and roast for 20 minutes.
Juice the lemon and add it to the blender with the avocado, olive oil and a dash of salt. When the tomatillos are done carefully use a spoon to add each one to the blender. Cut the stem off the jalapeño and slice in half to use a spoon to gently remove the seeds ( if some are left over, thats perfect because you want a little kick to it).
Blend on high for 5 minutes and transfer in the blender with a lid to the fridge for at least 1 hour to cool down.
Serve by pouring into bowls and garnishing with chopped parsley and hemp seeds.
Huge fan of soups in any form. I love broths, tomato soups, gazpachos, and consommés , as long as theres flavor I’m down. Given the recent heat wave I am experiencing here in West Virginia, about 90 F in mid-September, and my abundant basket of avocados ( they were on a huge sale, happy dance enters here) I needed something light and refreshing. I picked up some fat juicy organic tomatillos at the farmers market which are a cousin of the tomato but green, tart, and the main star in salsa verde. I veered away from turning them into another sauce and roasted them up to pair with creamy avocado. Both the main ingredients in the gazpacho are green and then amped up with more green ( and a little heat) from the jalapenos, and the result is orgasmic. Thick, rich, creamy yet light and perfect for a hot summer day or light meal. Top it with fresh parsley or cilantro and a squeeze of lime juice and I promise you’ll be transported to Tulum.