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Green Chile Gazpacho with Tomatillos

    You have to try this delicious variation of gazpatcho, made with green chiles and tomatillos: 

    • 4-6 HATCH GREEN CHILES, ROASTED, PEELED
    • 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!

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