Tomatillo-Pepita Gazpacho

Ingredients for Tomatillo-Pepita Gazpacho

• 80g (generous) unsalted shelled pepitas (about 70g )

• 900g tomatillos, husked, rinsed

• 1 large fresh poblano chilli

• 1 garlic clove, pressed

• 240ml vegetable broth

• 80ml chopped spring onion

• 1/4 cup chopped fresh coriander

• 1/4 cup extra-virgin olive oil

• 1 small unpeeled English hothouse cucumber, diced

• 1 avocado, peeled, pitted, diced

• 1 350g container cherry tomatoes, halved or quartered if large

How to make Tomatillo-Pepita Gazpacho

Prepare barbecue (medium-high heat). Finely grind pepitas in processor; leave in processor. Grill tomatillos and poblano chilli until tomatillos are slightly charred and soft and chilli is charred all over, turning occasionally, 12 to 15 minutes. Add tomatillos to processor. Peel, seed, and coarsely chop chilli; add to processor. Add garlic; process soup to coarse puree. Transfer to large bowl. Stir in vegetable broth. Season soup with salt and pepper. Cover; chill until cold, about 3 hours.

Mix in spring onion and all remaining ingredients. Divide soup among bowls.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.