Tomatillo Tomato And Avacado Gazpacho Recipes

TOMATILLO, TOMATO AND AVOCADO GAZPACHO

Tomatillo, Tomato and Avocado Gazpacho image

Avocados contribute a creamy texture to this spicy gazpacho.I wanted to make this with tomatillos only, but found that what makes a great salsa doesn't necessarily make a great gazpacho. So I added tomatoes to the creamy mixture. I don't like the color as much, but I love the taste. If you can find green zebra tomatoes, use them for the nice green color. Make sure to strain this because the tomatillo seeds won't blend.

Provided by Martha Rose Shulman

Categories soups and stews, appetizer

Time 30m

Yield Serves 6

Number Of Ingredients 13

Ingredients

1 pound tomatillos, papery shells removed, rinsed
2 slices red or white onion
2 to 3 garlic cloves, to taste
2 serrano chiles or 1 jalapeño, coarsely chopped
2 tablespoons olive oil
1 to 2 tablespoons fresh lime juice (to taste)
1 large ripe avocado
1/2 cup chopped cilantro, plus additional cilantro for garnish
1 teaspoon lightly toasted cumin seeds, ground
Salt to taste
Few drops of vinegar
1 pound ripe tomatoes, preferably green zebras
Freshly squeezed lime juice for serving

Steps:

Place the tomatillos in a saucepan and cover with water. Bring to a boil, reduce the heat and simmer 8 to 10 minutes, flipping them over halfway through, until olive green and softened. Drain and transfer to a blender.
Meanwhile put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces.
Add the onions and remaining ingredients plus a cup of cold water and blend until smooth. You will probably have to do this in two batches. Strain through a medium strainer, taste and adjust seasonings. Chill for two hours or longer. Garnish each bowl with chopped cilantro and a few drops of lime juice.

Nutrition Facts : @context http, Calories 152, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 493 milligrams, Sugar 6 grams

TOMATO-WATERMELON GAZPACHO WITH AVOCADO

Tomato-Watermelon Gazpacho With Avocado image

After several days of sitting out on the counter feeding the fruit flies, even the firmest tomatoes start to slacken. That's when you know it's gazpacho time.This time I added watermelon, because I had it and because I wanted a slightly sweeter soup than usual. For color and voluptuous texture, I floated buttery avocado cubes on top. It was pretty enough to serve to company, and expandable enough to use up all the soft tomatoes on the oozing brink.

Provided by Melissa Clark

Categories easy, soups and stews, appetizer

Time 15m

Yield 2 servings

Number Of Ingredients 11

Ingredients

2 fat ripe tomatoes (about 1 pound), cored and cut into chunks
1 cup seedless watermelon, diced small
Two-inch-thick slice of day-old baguette (about 1 1/2 ounces), cut into pieces
1 Kirby cucumber, trimmed and cut into chunks
2 tablespoons chopped red onion
1 garlic clove
1/2 teaspoon kosher salt
Freshly ground black pepper
1 ice cube
1/4 cup extra virgin olive oil
1/4 avocado, peeled and diced small

Steps:

In a blender combine tomatoes, 1/2 cup watermelon, bread, cucumber, onion, garlic, salt, pepper and ice cube. Purée until smooth. Slowly drizzle in the olive oil. Chill in refrigerator until very cold, at least 30 minutes.
Serve, garnished with remaining chopped watermelon and avocado.

Nutrition Facts : @context http, Calories 414, UnsaturatedFat 25 grams, Carbohydrate 33 grams, Fat 31 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 615 milligrams, Sugar 13 grams, TransFat 0 grams

TOMATO AND TOMATILLO GAZPACHO

Tomato and Tomatillo Gazpacho image

Provided by Andrea Albin

Categories Onion Tomato Appetizer Dinner Lunch Summer Healthy Tomatillo Cilantro Chile Pepper Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 (first course) servings

Number Of Ingredients 9

Ingredients

1/2 pound fresh tomatillos, husked, rinsed, and quartered
1 1/2 pounds tomatoes, chopped, divided
1/2 cup chopped white onion, divided
1 fresh serrano chile, coarsely chopped, including seeds
1 garlic clove, quartered
2 tablespoons red-wine vinegar
1 cup water
2 tablespoons olive oil
1/2 cup chopped cilantro

Steps:

Pur&eaacute;e tomatillos, half of tomatoes, and half of onion with chile, garlic, vinegar, and 1 1/4 teaspoons salt in a blender until smooth.
Force through a medium-mesh sieve into a bowl, discarding solids.
Stir in remaining tomatoes and onion, water, oil, and cilantro. Chill until cold, at least 1 hour and up to 4 hours.

AVOCADO GAZPACHO

Avocado Gazpacho image

These days in Spain, chefs are being fanciful with their gazpachos. This has the tangy flavor of traditional gazpacho andaluz but a creamy texture.

Provided by Martha Rose Shulman

Categories dinner, weekday, soups and stews, main course

Time 10m

Yield Serves four

Number Of Ingredients 16

Ingredients

1 large ripe avocado, about 6 or 7 ounces
1 1/2 pounds ripe tomatoes, cored and peeled
2 to 4 garlic cloves, to taste
2 heaped tablespoons coarsely chopped red or white onion, soaked for five minutes in cold water, drained and rinsed
2 tablespoons extra virgin olive oil
1 to 2 tablespoons sherry vinegar or wine vinegar (to taste)
1/2 to 1 teaspoon sweet paprika (to taste)
1/2 to 1 cup ice water, depending on how thick you want your soup to be
Salt
freshly ground pepper
1/2 cup finely chopped cucumber (more to taste)
1/2 cup finely chopped tomato (more to taste)
1/4 cup chopped fresh basil or parsley, or fresh basil or parsley leaves
1/2 cup finely chopped green pepper
1/2 cup small croutons
1 hard-boiled egg, finely chopped

Steps:

Combine the avocado, tomatoes, garlic, onion, olive oil, vinegar, paprika and salt in a blender, and blend until smooth. Taste and adjust seasonings. Pour into a bowl or pitcher, thin out as desired with ice water, cover and chill for several hours.
Meanwhile, prepare the garnishes, if using. Place them in small bowls on a platter. Serve it in bowls, and pass the tray of garnishes.

Nutrition Facts : @context http, Calories 191, UnsaturatedFat 11 grams, Carbohydrate 16 grams, Fat 14 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 805 milligrams, Sugar 6 grams

AVOCADO AND ROASTED TOMATILLO SALSA

Avocado and Roasted Tomatillo Salsa image

I have been making tomatillo and avocado salsa for years, but I usually simmer the tomatillos rather than roasting them. Roasting the tomatillos, chiles and garlic - toasting really, as I use a skillet for this, on top of the flame - produces a salsa with a delicious charred flavor. I learned something recently from the chef Iliana de la Vega, who demonstrated the recipe at the "Healthy Kitchens, Healthy Lives" conference in Napa Valley in March: she says, in no uncertain terms, that you should not add water to tomatillo salsas. Without the water, this is a more intense salsa with pleasing density.You can use it as a sauce to serve with chicken or fish, or as a dip with chips or other vegetables.

Provided by Martha Rose Shulman

Categories dinner, lunch, sauces and gravies, appetizer

Time 25m

Yield About 2 cups, serving 6 to 8

Number Of Ingredients 7

Ingredients

1 pound tomatillos, husked
1 to 2 serrano chiles (to taste), stems removed
1 medium garlic clove, unpeeled
1 slice white or red onion
1/2 cup chopped cilantro, with stems
1 medium avocado
Salt to taste

Steps:

Heat a heavy cast-iron skillet or griddle over medium-high heat. Place tomatillos in pan and toast until charred on 1 side, about 10 minutes for a medium or large tomatillo. The color in the middle should be fading from pale green to olive. Turn tomatillos over and continue to grill until charred on the other side, about 10 minutes, but not for so long that they burst. Transfer to a bowl and allow to cool.
Place chile(s), garlic clove and onion slice in skillet and toast, turning often, until chile is lightly charred and garlic is charred in spots and softened. The onion should be lightly colored on both sides but not charred black (that will make it bitter). Remove from heat. Peel the garlic and transfer, with the onion and chiles, to a blender. Add tomatillos and any liquid that may have accumulated in the bowl.
Add remaining ingredients to blender and blend until smooth. Taste, adjust seasoning, and serve.

Nutrition Facts : @context http, Calories 61, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 4 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 202 milligrams, Sugar 3 grams

TOMATILLO GAZPACHO

Tomatillo Gazpacho image

This is very refreshing and a little different from the usual gazpacho. I use an immersion blender to puree the tomatillos rather than a regular blender. Adapted from Fine Cooking, June/July 2007. (Time does not include refrigeration time.)

Provided by Fran6

Categories Low Protein

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 (14 ounce) can chicken broth
1 lb tomatillo, quartered
1 garlic clove, minced
2 tablespoons extra virgin olive oil
2 medium avocados, finely diced
1 small cucumber, seeded and finely diced
1 red bell pepper, finely diced
1/4 small red onion, finely diced
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh lime juice
kosher salt, to taste
fresh ground black pepper, to taste

Steps:

Heat broth over medium-high heat. Add tomatillos and garlic; bring to boil. Reduce heat and simmer until tomatillos are cooked through but still hold their shape, about 1 minute. Let cool slightly, about 5 minutes, then carefully puree mixture in blender along with olive oil.
Cool completely, then stir in remaining ingredients. Season to taste with salt and pepper. Refrigerate at least one hour before serving.

AVOCADO AND HEIRLOOM TOMATO GAZPACHO

Avocado and Heirloom Tomato Gazpacho image

Gazpacho is like salsa's big sister (many of the ingredients are the same), but "gazpacho" is much more fun to say. For a twist on textures, I leave a small portion of the soup in chunky, diced pieces and blend the rest with creamy avocado until velvety smooth.

Provided by Food Network

Categories side-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 yellow bell pepper, diced (about 1 cup)
1 orange bell pepper, diced (about 1 cup)
1 large seedless cucumber, peeled and diced (about 1 1/4 cups)
1 medium shallot, minced
1 medium clove garlic, minced
2 medium heirloom tomatoes, diced (about 1 cup)
1/4 cup chopped fresh flat-leaf parsley
Juice of 1 lime
1 tablespoon Louisiana-style hot sauce, such as Texas Pete
2 tablespoons champagne vinegar or red wine vinegar
1/4 cup olive oil
Kosher salt and coarse black pepper
1 avocado, roughly chopped
1/2 cup plain Greek yogurt, for garnish

Steps:

In a large bowl, combine the bell peppers, cucumber, shallot, garlic, tomatoes, parsley, lime juice, hot sauce, vinegar, oil, and 1/2 teaspoon each salt and pepper. Measure 1/2 cup of this mixture and set aside.
In a blender, pulse the remaining veggies with the avocado until the mixture is creamy and smooth. Season to taste with additional salt and pepper. For a more acidic soup, add another dash of vinegar.
Refrigerate for several hours before serving. Top each portion of soup with a spoonful of the reserved chopped veggies and a dollop of Greek yogurt.

AVOCADO TOMATILLO SALSA

Avocado Tomatillo Salsa image

This spectacularly simple green sauce may be the perfect summer condiment. It requires no cooking, only takes 10 to 15 minutes to make, looks gorgeous, and tastes amazing with anything grilled and most things that aren't. Spoon over grilled pork tacos, grilled meats, or serve with chips.

Provided by Chef John

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes

Time 15m

Yield 6

Number Of Ingredients 6

Ingredients

6 ounces fresh tomatillos - husked, rinsed, and halved
1 tablespoon thinly sliced serrano chiles, or to taste
1 large ripe avocado - halved, seeded, and flesh scooped out of peel
¼ cup packed cilantro leaves
½ lime, juiced
salt to taste

Steps:

Place tomatillos into a food processor. Add serrano pepper, avocado, cilantro, and lime juice. Season with salt to taste. Process until smooth; adjust seasoning. Transfer to a serving bowl.

Nutrition Facts : Calories 87.3 calories, Carbohydrate 6.4 g, Fat 7.3 g, Fiber 4 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 4.7 mg, Sugar 1.6 g

TEXAS TOMATILLO AVOCADO SAUCE

Texas Tomatillo Avocado Sauce image

Uniquely delicious. A must-have for any party, luncheon, dinner, or snack! A mean green creamy, delectable sauce! Great for dipping or on your favorite tacos or fajitas.

Provided by LisaAnnEaster

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 4h30m

Yield 8

Number Of Ingredients 9

Ingredients

1 pound tomatillos, husked
4 avocados, halved and pitted
1 (8 ounce) container sour cream
1 jalapeno pepper
2 tablespoons lime juice
4 cloves garlic
3 sprigs fresh cilantro
1 tablespoon red fajita seasoning
1 teaspoon Mediterranean sea salt

Steps:

Place tomatillos into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
Transfer tomatillos to a blender. Add avocados, sour cream, jalapeno pepper, lime juice, garlic, cilantro, fajita seasoning, and sea salt; blend until smooth.
Refrigerate blended sauce until flavors meld, at least 4 hours.

Nutrition Facts : Calories 245.5 calories, Carbohydrate 14.6 g, Cholesterol 12.5 mg, Fat 21.3 g, Fiber 7.9 g, Protein 3.6 g, SaturatedFat 5.9 g, Sodium 295.9 mg, Sugar 3.1 g

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