Tomatillo Gazpacho

Enjoy this traditional summer soup recipe as an appetizer or entree.

Tomatillo Gazpacho
1/4 cup walnuts, plus more for topping
2 cloves garlic
2 tbsp extra virgin olive oil
1 English cucumber, divided
12 small tomatillos, about 3 1/2 cups diced
1/2 cup cilantro
kernels from 1 corn cob (about 1 1/4 cups), divided
1/4 cup plain Greek yogurt, plus more for topping
freshly ground pepper
1/2 tsp ground cumin
1/4 tsp cayenne pepper
pinch of salt
1 corn cob, kernels removed

Add the walnuts, garlic, and olive oil into a blender and process until smooth.

Roughly chop 3/4 of the cucumber (reserve the remaining 1/4 for garnish) and add into the blender along with tomatillos, cilantro, 1 cup corn kernels, yogurt, pepper, cumin, cayenne, and salt. Process until desired consistency is reached.

Serve topped with remaining cucumber, corn kernels, a dollop of yogurt, and some chopped walnuts.


Gazpacho is a soup that is served cold and can be super refreshing to eat in the summer. Blend up fresh vegetables and spices to easily create this dish.