No-Cook Green Gazpacho
As the weather gets warmer here in San Francisco, we've been on the hunt for recipes that don't require us to turn on the oven. This gazpacho recipe from Turntable Kitchen is cool, zingy, and packed with greens. We're planning to make a big batch to have on hand for warm-weather picnics and tasty desk lunches.
- 1 large English cucumber
- 1 pound of tomatillos
- 1/2 of a white onion, thinly sliced, then rinsed under cold water
- 1/2 pound of poblano chiles, cored, seeded, and roughly chopped
- 1 large garlic clove
- 1/4 cup of olive oil
- 1/4 cup of brown rice vinegar
- 1 tablespoon of roughly chopped parsley
- 1 tablespoon of roughly chopped cilantro, plus more for garnish
- Kosher salt and freshly ground pepper
- sunflower seeds, for garnish (optional)
- Rinse the tomatillos and remove them from their husks. Then, peel the cucumber and cut it into quarters.
- Combine the tomatillos, cucumber, onion, poblano chiles, garlic, olive oil, vinegar, parsley, and cilantro in a blender. Puree until smooth, then season with the kosher salt and freshly ground pepper.
- Transfer the soup to a lidded container and chill for several hours before serving. To serve: divide among bowls, drizzle with olive oil, sprinkle with sesame seeds, garnish with cilantro leaves, and season with freshly ground pepper, to taste.