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Experience Michiana

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.

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