Tomatillo Gazpacho
Gazpacho, the Spanish soup is made of uncooked vegetables and served cold. It’s associated with the Spanish region of Andalusia and it’s roots are arabic, having arrived in Spain and Portugal with the Moors. There is also attribution for gazpacho to Roman times. With their arrival, it was known that Roman soldiers carried dried bread, garlic and vinegar to make the basics of this early soup. There are many modern variations of gazpacho including this original recipe from Cocina California. It’s easy to make and can be served as an appetizer. Let’s get started.
Ingredients
Serves 4
½ lb fresh tomatillos, husks removed, rinsed and chopped
½ lb fresh or canned pineapple, chopped
6-8 sprigs of cilantro
1 tablespoon lime juice
2 tablespoons sherry vinegar
¼ teaspoon cumin
Salt
garnish
Queso fresco, cubed
Cilantro
Lime or lemon peel or zest
Preparation
Using an electric blender, liquify the tomatillo, cilantro and pineapple then strain into a bowl. Add the lime, vinegar and cumin and salt to taste. Refrigerate and serve cold.
Notes
As a dinner soup, you would serve larger portions and as an appetizer or starter serve in small bowls or beverage glass. Might even serve it as a cocktail with tequila? Buen Provecho
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