Michiana PBS
24/7 WNIT KidsView Learn more about WNIT Passport FreeWill
Get the Free PBS App Download on the App Store Get in on Google Play

Experience Michiana

Watch segment

Tomatillo Gazpacho

Aired on September 04, 2012

Recipe: Tomatillo Gazpacho

September 06, 2012 (Updated: 1:14 PM)


  • 1 English cucumber, peeled and cut into thirds
  • 1/2 small red bell pepper, seeded
  • 2 scallions (separate the green part from the white bulbs
  • 1lb tomatillos, husks removed and cut into quarters
  • 1 small green bell pepper, halved, seeded, and cut into quarters
  • 1 jalapeno pepper, halved and seeded
  • fresh cilantro
  • 1 clove of garlic
  • 2 tablespoons extra-virgin olive oil
  • 2 cups reduced-sodium vegetable broth
  • juice of one lime
  • 1/2 sea salt
  • fresh black pepper
  • blender

The Garnish

Take one third of the cucumber and cut it into thin slices. Stack the slices and cut them into thin strips; line the strips up, and cut them into a small dice. Add the diced cucumber to a bowl. Slice the red bell pepper into thin strips and cut the strips (as you did with the cucumber) into a small dice. Add them to the bowl with the cucumber, Chop the green part of the scallions and add them to the diced vegetables; set aside.


In a blender add the tomatillos, the remaining cucumber, the green bell pepper, the jalapeno, a handful of fresh cilantro the garlic clove and the scallion bulbs. Pour on the extra-virgin olive oil, the vegetable broth and the lime juice. Season with the sea salt and fresh black pepper. Blend until smooth, and serve chilled in individual bowls. Garnish with a spoonful of the chopped veggies.

Other Recipes