Tomatillo Gazpacho

* Exported from MasterCook *

Tomatillo Gazpacho

Recipe By : http://www.lhj.com
Serving Size : 6 Preparation Time :0:00
Categories : Chowder, Soups & Stews Ladies Home Journal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds fresh tomatillos
water
1 medium jalapeño chile
3 medium cucumbers -- peeled, seeded and
-- diced divided
2 cups fresh or frozen corn kernels -- cooked
1/2 cup diced plum tomatoes
2 tablespoons finely chopped red onion
2 tablespoons minced fresh cilantro
2 tablespoons fresh lime juice
2 teaspoons salt
1/2 teaspoon sugar
lime slices and cilantro sprigs -- for garnish

1. Husk and rinse tomatillos. Place in boiling water to cover. Add garlic an
d jalapeño. Cover and cook 10 to 12 minutes, until soft. Drain.

2. Discard stem and seeds from jalapeño. Process tomatillos, garlic,
jalapeño a
nd 1 1/2 cups cucumber in food processor or blender until smooth. Transfer to
large bowl.

3. Stir in 1 cup cold water, corn, remaining cucumber, tomatoes, red onion, ci
lantro, lime juice, salt and sugar. Cover and refrigerate at least 3 hours or
up to 24 hours. (If soup is too thick, stir in about 1 cup water.) Spoon soup
into bowls. Garnish with lime and cilantro.

A twist on traditional gazpacho, the refreshing flavor and pale green color com
e from tomatillos: tart fruits in the tomato family that have a papery husk.

Prep time: 45 minutes plus chilling Degree of difficulty: easy Low-fat Low-calo
rie

MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/17/98

Downloaded from Ladies Home Journal Web Pages at http://www.lhj.com


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