Green Gazpacho Chilled Soup

Tomatillo Cucumber Gazpacho
Green Gazpacho Photo © Molly Watson
Prep: 30 mins
Cook: 0 mins
Total: 30 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
534 Calories
42g Fat
35g Carbs
12g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 534
% Daily Value*
Total Fat 42g 54%
Saturated Fat 5g 24%
Cholesterol 0mg 0%
Sodium 645mg 28%
Total Carbohydrate 35g 13%
Dietary Fiber 9g 32%
Protein 12g
Calcium 196mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This cold soup is a tasty mixture of all kinds of green vegetables. For the best results, make it a few hours ahead of when you want to eat to let it chill and settle before serving. Serve as a light first course—really a puréed salad—or add some of the more substantial garnishes for a more filling experience. Some garnish options include:

The bread or almonds will thicken the soup a bit; they are delicious and make this soup more filling, but they are completely optional.


  • 8 to 10 tomatillos
  • 2 large cucumbers
  • 2 green peppers
  • 1 to 3 small hot green chiles
  • 3 green onions
  • 1 clove garlic
  • Optional: 4- to 5-inch length baguette (or 1/4 cup slivered almonds)
  • 1/3 to 1/2 cup extra-virgin olive oil
  • 2 Tablespoons champagne vinegar
  • 2 Tablespoons lime juice
  • 1 teaspoon fine sea salt (plus more to taste)
  • chopped avocado, diced radish, minced chile, finely chopped green onion, grilled shrimp, chopped hard-boiled egg

Steps to Make It

  1. Gather the ingredients.

  2. Remove the papery husks from the tomatillos and rinse them clean. Roughly chop them and put them in a blender. Whirl until the tomatillos are well pureed. 

  3. If you have a food mill, set it over a large bowl and add the tomatillo purée to it. No food mill? No problem! For now transfer the tomatillo purée to a large bowl. 

  4. Peel the cucumbers; cut off and discard the ends. Cut the cucumbers in half lengthwise. Use a spoon to scoop or scrape out and discard the watery seedy centers of the cucumbers. Chop the cucumbers and put them in a blender.

  5. Cut the peppers in half lengthwise. Cut out and discard the stem, seeds, and any white ribs. Chop the peppers and add them to the blender.

  6. Cut the chiles in half lengthwise. Cut out and discard the stem and seeds. Chop and add to the blender.

  7. Trim and chop the green onions and add them to the blender.

  8. Peel and chop the garlic. To the blender!

  9. If using the bread or almonds, chop the bread and add to the blender.

  10. Add the oil, vinegar, lime juice, and salt to the blender. Whirl until quite as smooth as you can get it. Add the mixture to the tomatillo purée. If using a food mill, run the mixture through the food mill. If you find yourself food mill-less, stir the mixture to blend and, working in batches, re-whirl it in the blender. For a completely smooth soup without a food mill, you may want to run it through a sieve, but that's really taking things quite seriously.

  11. Serve immediately or, even better, cover and chill for several hours before serving. Add garnishes as you like or let diners add them at the table as they like.