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Cucumber-Tomatillo Gazpacho

½ lb Tomatillos, rinsed, peeled, and chopped
4oz cucumbers, peeled, seeds removed, and chopped
2oz yellow onion, peeled and chopped
¼ tsp crushed garlic
4oz cold water (or tomato juice)
2 Tbsp red wine vinegar
Salt & Pepper, to taste
Fresh lemon juice, to taste

Combine all ingredients in a blender except salt, pepper, and lemon juice (or vinegar to taste). Blend until liquefied
Add salt and pepper to taste.
If necessary, adjust tartness by adding a little lemon juice or vinegar.
Chill soup thoroughly.

Makes 4 servings
Serving Size: ½ cup (¼ recipe)

Calories 18
Fat 0.3g
Saturated Fat 0.1g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.0g
Cholesterol 0mg
Sodium 1.1mg (without any salt added)
Potassium 104mg
Carbohydrate 4.0g
Fiber 1.0g
Sugar 1.3g
Protein 0.5g

Recipe by Adam Cedarmark


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