This Mexican take on gazpacho has a little bit of crunch, thanks to pepitas (pumpkin seeds).
Pepitas are available at many supermarkets and at natural foods stores and Latin markets. Look for tomatillos and poblano chiles (also called pasillas) in the produce section of supermarkets, specialty foods stores, and Latin markets.
Recipe information
Total Time
3 hours 35 minutes (includes chilling time)
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Prepare barbecue (medium-high heat). Finely grind pepitas in processor; leave in processor. Grill tomatillos and poblano chile until tomatillos are slightly charred and soft and chile is charred all over, turning occasionally, 12 to 15 minutes. Add tomatillos to processor. Peel, seed, and coarsely chop chile; 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.
Step 2
Mix in green onion and all remaining ingredients. Divide soup among bowls.
