Well, summer is making a last stand this weekend and while I’m ready to roll into root vegetable season, the harvest is still running at full-steam and our CSA boxes are packed to the top with beautiful vegetables. My counter-top is piled high with tomatoes (and a swarm of fruit flies but I refuse to put the tomatoes in the fridge…that’s a story for another blog past) and I was running out of creative ideas for all those tomatoes — until I remembered the ‘volunteer’ tomatillo plants that pop every year in my raised beds. Gazpacho to the rescue!
Fresh tomatillos have an interesting flavor — somewhere between a bright citrus and green tomato — and I prefer fresh to the canned variety. If they have the husks on them, make sure to wash them (they will get a little slimy when wet) prior to chopping them for this recipe. It’s supposed to cool down next week so enjoy these last days of summer; we’ll be onto roasted squash and chicken soon enough!
Tomato and Tomatillo Gazpacho with Avocado Cream
2 pounds fresh tomatillos, peeled and chopped
5 pounds tomatoes, chopped and divided
1 red pepper, chopped
2 cucumbers, peeled, seeded, and chopped
1 red onion, chopped and divided
3 ears of corn, blanched and kernels removed from cob
2 jalapeños, chopped, including seeds
3 garlic cloves, quartered
1 cup water
1/4 cup lime juice
2 tablespoons olive oil
1 tablespoon kosher salt
1 tablespoon chili powder
1/2 tablespoon cumin
1/2 cup cilantro, chopped
1 avocado, peeled and mashed
1 cup creme fraiche, can substitute sour cream
1 garlic clove, minced
3 tablespoons lime juice, freshly squeezed
1/2 tablespoon jalapeno, minced
1/2 teaspoon kosher salt
Combine all the ingredients for the avocado cream, mix to thoroughly combine, and place in the refrigerator, covered, until the gazpacho is finished.
Place all the tomatillos, half of the tomatoes, half of the onion, garlic, lime juice, salt, and cumin in a blender or food processor until smooth. Force the mixture through a fine-mesh sieve, discarding the solids, into a large bowl. Add the water, olive oil, peppers, cucumbers, jalapeños, corn kernels, and cilantro. Stir to combine and place in the refrigerator for a couple of hours, or until it’s cold. Taste for seasoning and top with avocado crema. Serve as is or place a couple of cooked shrimp in the bowl. The soup will keep for a day or two in the fridge.