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Tomatillo Gazpacho Take One


In July, Mark and I took our annual summer weeklong trip of hiking, biking, drinking and eating. This time we picked Portland. In short, get there! It was jam-packed and we have lots to share. But until I have time to write about it all, this attempt at a dish we had there is all you're going to get! It's a tomatillo gazpacho inspired from the one we had at Olympic Provisions (aka Olympia Provisions). It was insane. My attempt doesn't quite nail it, but it's a close second and Mark approved. I'm plan on perfecting it, so stay tuned. Until then, give this one a shot.



  • 1 lb tomatillos

  • 2 cups chicken or veggie stock

  • 1 garlic clove. minced

  • 1/4 cup extra virgin olive oil

  • 1 cucumber, skin and seeds removed - save 2 slices to chop for topping

  • 2 handfuls of cilantro

  • Juice of one lime

  • 1/2 tsp kosher salt

  • Optional: 1/2 jalapeño pepper



  • Wash and quarter tomatillos.

  • Bring chicken stock, tomatillos and garlic to a boil and then reduce to a simmer until tomatillos can be pierced with a fork, but still hold their shape.

  • Remove tomatillos from stock and let cool. 

  • Blend tomatillos, cucumber, cilantro, and lime. (And jalapeño if desired.)

  • Add olive oil last and blend quickly so that blended olive doesn't become bitter.

  • Add leftover stock if soup is too thick. 

  • Salt to taste.

  • Chill.

  • Top with cucumber, olive oil drizzle and a couple whole cilantro leaves.


Makes: 4-6 servings

Time: 1 hour with cooling time



HEARTFUL RECIPE - One of our real food recipes that focuses on veggies, protein, healthy fats and/or healthy carbs and doesn't include gluten, dairy, soy, refined sugar, corn or peanuts.

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