You have to try this delicious variation of gazpatcho, made with green chiles and tomatillos:
- 4-6 HATCH GREEN CHILES, ROASTED, PEELED
- 2 POUNDS TOMATILLOS – REMOVE HUSK & RINSE (or you can use Heirloom Tomatoes for a classic Tomato gazpatcho!)
- 1/2 ONION, FINELY CHOPPED, SOAK IN COLD WATER FOR 15 MINUTES
- 1 STALK CELERY
- 1 CUCUMBER
- 1 JALAPEÑO FRESH, SEEDED
- 1/3 CUP RED WINE VINEGAR
- 1/4 CUP EXTRA VIRGIN OLIVE OIL
- 1/3 TEASPOON GROUND CUMIN
- 2 TABLESPOONS OF MAPLE SYRUP OR HONEY
- SALT & PEPPER TO TASTE
- 1/2 CUP OF CILANTRO LEAVES
- 1/2 CUP OF PARSLEY
- JUICE OF 1 LIME AND 1 LEMON
Put all ingredients except for the chopped onion in a food processor, blend until well blended. Add onions, blend for a second to mix, then pour into glass container and refrigerate for one hour or overnight.This is the BEST gazpacho you'll ever have!
