The harvest season is on, and gardeners and farmers are taking in the last of their summer crops. Some of our favorite homegrown and organic veggies include tomatoes, peppers, onions, cucumbers and Mexican tomatillos, all of which come together in this crisp, spicy and refreshing green gazpacho salad recipe. Serve it as a side with with a tortilla or bean soup or with some homemade enchiladas for your next Mexican cuisine inspired dinner.
Green Gazpacho Salad Recipe with Tomatillos
6 organic tomatillos, chopped
2 cloves organic garlic, minced
2 medium organic cucumbers, sliced, seeded and coarsely chopped
2 organic green bell or poblano peppers, seeded and coarsely chopped
1 medium organic white onion, chopped
1 organic green Anaheim chile, roasted, seeded and chopped
2 organic jalapenos, roasted, seeded and chopped
1/4 cup fresh organic parsley or cilantro, chopped
2 tablespoons organic white wine vinegar
1 tablespoon organic lime juice
1/2 teaspoon Worcestershire sauce
1/8 teaspoon organic hot sauce (or more to taste)
1 teaspoon organic cumin, ground
1/2 teaspoon salt
1/4 teaspoon freshly ground organic black pepper
4 organic ripe tomatoes, cut into thick slices
organic sour cream (optional garnish)
Begin by roasting the Anaheim chile and jalapenos in the oven or on the stove top in a cast iron pan.
While the peppers are roasting, chop all the other vegetables and place them in a bowl with the sauces and spices. Add the roasted peppers once they are ready.
Note: If you want to make more of a gazpacho dressing, use a food processor to blend the chopped vegetables more thoroughly.
Once all the ingredients are combined, refrigerate the salad recipe for several hours to let the flavors blend. To serve, lay the tomato slices on a serving platter or individual serving plates and spoon the green gazpacho over the tomatoes with a slotted spoon. Top with a dollop of sour cream if you wish.