Tomatillo and Cucumber Gazpacho Soup Recipe:
Yields: 6 to 8 servings
Prep time: 30
6 medium tomatillos, cut in half*
1/2 to 1 whole Serrano chili pepper (keep seeds in), sliced in half lengthwise**
2 cups ice cubes
2 large cucumbers, washed, seeds scraped out (1 1/2 cucumber diced, cut remaining half in large chunks)
2/3 large sweet onion (1/2 diced and cut remaining half into quarters)
1 medium zucchini squash (1/2 diced and remaining half cut into large chunks)
4 large garlic cloves, peeled (2 whole and 2 finely chopped)
1/2 cup cilantro (1/2 finely-chopped and remaining set aside)
1/4 cup fresh chopped dill weed
1 whole yellow or orange bell pepper, core and seeds removed, diced
1/4 cup fresh chopped basil
1 cup vegetable or chicken broth***
Juice of 1 lime
2 tablespoons extra-virgin olive oil
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
Garnishes (see below)
Cooking Tomatillos and Chile Pepper: In medium-size saucepan, add prepared tomatillos and Serrano chili pepper. Fill pan with water until level with the vegetables. Cook the tomatillos and Serrano chili pepper over medium-high heat. Let come to a boil and continue to boil for approximately 15 to 20 minutes until skin starts to separate from tomatillos. Remove from heat and drain out the hot water. Cover tomatillos and peppers with ice cubes to quickly cool down. Once cooled down and ice cubes have melted, drain off the water.
Once tomatillos and chili pepper have cooled down, in a couple of small batches in a blender, add the cooked tomatillos and Serrano pepper, and the large chunks of cucumber, onion, zucchini, garlic cloves and cilantro. Blend together until pureed and smooth. Add salt to taste.
Refrigerate Puree at least 4 hours or overnight before serving. Taste for final seasoning and adjust before serving.
In a large bowl, combine all the diced cucumber, onion, zucchini, garlic, cilantro, dill weed, basil, and bell pepper; toss together. Pour in the chicken broth, lime juice, olive oil, and Worcestershire sauce; stir together to combine. Refrigerate if making ahead of time.
When ready to serve, pour tomatillo puree into diced vegetable mixture and stir together until well combined. Salt to taste. Soup can be stored in the refrigerator for up to 3 days before serving.