Tomatillo Gazpacho




This Squam Lake Inn favorite is a refreshing chilled summer soup.

Yields about 5 cups

1 14 oz. can low-salt chicken broth

1 lb. tomatillos husked, rinsed and cut

into medium dice (3 cups)

1 clove garlic, minced

2 tablespoons extra virgin olive oil

2 avocados,

cut into small dice (1 1/2 cups)

1 seedless cucumber,

cut into small dice (2 cups)

1 red bell pepper,

cut into small dice (1/2 cup)

1 Small red onion, finely diced (1/4 cup)

2 tbsp. chopped cilantro

1 tbsp. fresh lime juice;

more as needed

Kosher salt and freshly ground

black pepper

Heat the broth in a 3 qt. saucepan over medium high heat. Add the tomatillos and garlic, bring to a boil, reduce heat and let simmer until the tomatillos are cooked through, but still hold their shape, about 1 minute. Let cool slightly, about 5 minutes, and then carefully purée the mixture in a blender along with the olive oil. Pour the purée into a nonreactive 9" x 13" pan and refrigerate to cool quickly.

Edit ModuleEdit ModuleShow Tags
Edit ModuleShow Tags
Edit ModuleShow Tags

Popular Articles

  1. The State of Solar Power in New Hampshire
    Confused about tariffs, federal incentives or state tax credits? Here's where things currently...
  2. The Effectiveness of Aromatherapy
    Health experts discuss how aromatherapy can be used as complementary medicine.
  3. Bird's-Eye View of A Hawk Migration
    One could argue that when God created the world, he received design specifications from a...
  4. Can You Find Real Barbecue in NH?
    Sure thing! If you know where to look. Yes, really. From brisket and pulled pork to coleslaw and...
  5. Try Aerial Yoga
    Feeling like you're in an exercise rut? Give aerial yoga a try.
  6. Discovering Campton
    Don't miss out on the historical hidden gems scattered throughout Campton.
  7. How to Make a Backyard Coop and Keep Chickens
    Ever thought about keeping chickens? Here's advice from a local expert on how to get started.
Edit ModuleShow Tags Edit ModuleShow Tags