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Tomatillo & Melon Gazpacho

This gorgeous green take on the classic chilled soup feels fancy, but it’s as easy to make as a smoothie and tastes like a bright, herbaceous late-summer garden. Made with tomatillos, honeydew melon, Bartlett pears, poblano peppers, and a handful of herbs and aromatics, it’s cool, creamy, and delightfully fresh.

Tomatillo & Melon Gazpacho

Servings: 4

Ingredients

    For the gazpacho:
  • ¾ English cucumber, peeled and seeded
  • 2 cups honeydew melon chunks
  • 4 tomatillos, skins removed and cut in half
  • 1 Bartlett pear, peeled and seeded
  • 1 poblano pepper, seeded
  • ¼ cup cilantro leaves, loosely packed, plus more for garnish
  • ½ cup rough cut parsley leaves
  • 2 Tbsp rough cut chives
  • 2 Tbsp rough cut dill
  • 2 Tbsp lime juice
  • 1 tsp agave syrup
  • 2 garlic cloves
  • 1 small shallot
  • 3 Tbsp olive oil
  • 1 tsp Champagne or white wine vinegar
  • ⅔ cup plain yogurt
  • Kosher salt, to taste
  • Black pepper, to taste
    • For the garnish:
  • 2 Tbsp peeled, seeded, finely diced cucumber
  • 2 Tbsp finely diced honeydew melon
  • 2 Tbsp peeled, seeded, finely diced Bartlett pear
  • 2 tomatillos, finely diced
  • 1 Tbsp minced cilantro leaves
  • 1 Tbsp minced parsley leaves
  • 1 Tbsp minced chives
  • 1 Tbsp minced dill
  • 1 Tbsp microgreens
  • 1 Tbsp olive oil

Directions

  1. To make the gazpacho: In a blender, purée all of the gazpacho ingredients until smooth.
  2. Pass the soup through a fine mesh strainer into a large, nonreactive serving bowl, using a rubber spatula to help press the body of the soup through the mesh. Discard the pulp.
  3. Cover the bowl with plastic wrap and chill the soup for 30 minutes.
  4. Divide the soup into four bowls and sprinkle the garnishes on top.

This cool, creamy soup is a lovely complement to the savory char of grilled chicken and roasted corn. Serve it as the first course for a dinner party on the deck with friends.

Oh, and don’t skip the garnishes! From juicy diced melon and crunchy cucumbers to fresh summer herbs, not only do they add a splash of color, but they also add wonderful texture and depth to the soup.