Description
This refreshing cucumber gazpacho is a tart and spicy cold soup perfect for warm weather. Grilled tomatillos, onion, garlic, and jalapeño provide a smoky depth, balanced by creamy Greek yogurt, fresh cilantro, and lime juice. The dish is topped with charred corn, tomatoes, hemp seeds, and a yogurt drizzle for added texture and flavor. It's a light, vibrant soup that showcases fresh ingredients with a subtle heat and creaminess.
Ingredients
Main Ingredients
- 1 pound tomatillos (8 medium)
- ¼ white onion
- 2 whole unwrapped garlic cloves
- ¼ to ½ jalapeño pepper
- ¼ cup Arbequina extra-virgin olive oil from Spain, plus more for drizzling
- ½ English cucumber, chopped
- ½ cup packed cilantro
- 2 tablespoons lime juice
- ½ to 1 teaspoon sea salt
- ½ teaspoon honey or pure maple syrup
- ¼ cup plain whole milk Greek yogurt
Yogurt Drizzle
- ¼ cup plain whole milk Greek yogurt
- 1 teaspoon lime juice
- 2 teaspoons water
- Pinch of sea salt
Garnish Options
- Extra-virgin olive oil, for drizzling
- Kernels from 1 ear of corn, lightly charred
- 1 cup finely diced cucumber
- ½ cup yellow cherry tomatoes, sliced in half
- Fresh herbs (mint or cilantro)
- Microgreens
- 1 tablespoon hemp seeds
Instructions
- Grill the vegetables: Preheat a grill to medium-high heat. Toss the tomatillos, onion, garlic, and jalapeño with drizzles of olive oil and a few pinches of sea salt on a plate or baking sheet. Wrap the garlic cloves in foil. Place all vegetables directly on the grill; cook 4 to 5 minutes per side until tomatillos are soft, charred, and beginning to burst, and the onion and jalapeño are charred and tender. Remove from grill, unwrap garlic, and let cool completely. Chill in refrigerator if not using immediately.
- Blend the soup: In a blender, combine the chilled tomatillos, onion, garlic, ¼ of the jalapeño pepper, ¼ cup olive oil, chopped cucumber, cilantro, lime juice, ½ teaspoon salt, honey, and ¼ cup Greek yogurt. Blend until smooth. Taste and adjust seasoning with additional salt and remaining jalapeño if more spice is desired. Chill the soup until ready to serve.
- Prepare the yogurt drizzle: In a small bowl, whisk together ¼ cup Greek yogurt, 1 teaspoon lime juice, 2 teaspoons water, and a pinch of sea salt until smooth.
- Serve: Ladle the chilled gazpacho into bowls. Drizzle with the prepared yogurt mixture and garnish with your choice of charred corn kernels, diced cucumber, cherry tomatoes, fresh herbs, microgreens, hemp seeds, and an extra drizzle of olive oil.
Notes
- Grilling the tomatillos, onion, garlic, and jalapeño adds a delicious smoky flavor to the gazpacho.
- You can prepare the grilled vegetables ahead of time and chill before blending to save time.
- Adjust the amount of jalapeño to control the spice level according to your preference.
- The yogurt drizzle adds creaminess and a tangy contrast to the spicy soup.
- Garnishes like avocado, cilantro, and tortilla strips are excellent alternatives to customize texture and flavor.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Grilling and Blending
- Cuisine: Mexican-inspired