Photo: K8
Tomatillo Gazpacho
10 ingredients
openrecipes
For a very cold gazpacho, refrigerate for 1 to 2 hours before serving. The soup will separate; using a whisk, stir vigorously just before serving to incorporate the ingredients.
Estimated Nutrition (whole recipe, rough)
263
Calories
21g
Protein
2g
Fat
45g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| White Grape Juice | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb. fresh tomatillos, husked, rinsed and coarsely chopped
- 1 cup white grape juice
- 1 green bell pepper, seeded and coarsely chopped
- 5 green onions, white and pale green parts, sliced
- 1 jalapeño chili, seeded and coarsely chopped
- 2 Tbs. fresh cilantro leaves
- 1 1/2 Tbs. fresh lime juice, plus more, to taste
- 1 tsp. salt, plus more, to taste
- 1/2 tsp. freshly ground pepper, plus more, to taste
- 1/4 cup plain yogurt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes