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Tomatillo Gazpacho Wtih Cilantro-lime Cream

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Tomatillo Gazpacho wtih Cilantro-Lime Cream
2011-05-11 Appetizer
4 48

A delicious chilled soup perfect for warm weather entertaining. The soup base is tomatillos and a variety of vegetables in a vegetable juice broth and topped with a cilantro lime cream.

  • Servings: 6


1 lb Tomatillos, husked, stemmed and rinsed
3 cups Vegetable Juice
2 Tbsp Red Wine Vinegar
3 Tbsp Fresh Lime Juice
1 tsp Jarred Minced Garlic
½ tsp Ground Cumin
½ tsp Ground Chipotle Chile Powder
1 Medium Cucumber, seeded and chopped
2 stalks Celery, chopped
1 Sweet Red Bell Pepper, seeded and chopped
1 Green Pepper, seeded and chopped
½ cup Chopped Red Onion
1 cup Frozen Corn, thawed
⅓ cup Light Dairy Sour Cream
1 Tbsp Chopped Fresh Cilantro
2 tsp Grated Lime Zest


Combine the tomatillos, vegetable juice, red wine vinegar, lime juice, garlic, cumin, and chile powder in a blender; process until well-blended.

In a large mixing bowl, combine cucumber, celery, red bell pepper, green pepper, onion, and corn. Add half of this mixture to the blender and briefly process until blended.

Pour the mixture from the blender and the remaining vegetables into a large non-metal, non-reactive bowl. Cover and refrigerate. Chill well, preferably overnight to allow the flavors to combine. In a small bowl, stir together the light sour cream, cilantro and lime zest. Ladle the gazpacho into bowls. Top each with a spoonful of the lime-cilantro sour cream. Serve immediately.

Helpful Tips:

A nice twist to the traditional gazpacho. The chipotle chile powder adds a nice smokey flavor which goes well with the cilantro-lime cream.