Cucumber-tomatillo Gazpacho
Mary Larkin Brennan
ingredients
- 1/2 lb tomatillos
- 1/2 lb zucchini
- 1/2 lb cucumber
- 1 green pepper
- 1 bunch scallions
- 4 garlic cloves
- 2 jalapeno peppers, with seeds
- 1/2 c olive oil
- 1/4 c rice wine vinegar
- 1/4 c each chopped basil, parsley, cilantro
- juice of 3 limes
- 1 tsp salt
- 1/2 tsp cracked pepper
- 1 cup sour cream
- zest of 1 lime
directions
- 1
Remove husks from the tomatillos and give them a rinse. Roughly chop the tomatillos, zucchini, cucumber, pepper, garlic, scallions, and jalapenos. Place the chopped vegetables in a large bowl and toss with olive oil and vinegar. Cover and refrigerate overnight.
- 2
In a food processor or blender, pulse marinated vegetables with herbs and half of the lime juice. Add water to get desired consistency. Season with salt, pepper, more lime juice and sugar to counter acidity. Chill thoroughly for at least 2 hours before serving. Stir together sour cream and lime zest and serve on top.
notes
Requires overnight refrigeration and 2 hours of chilling before serving.
Source: Mary Larkin Brennan
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