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
- 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
- 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
For the gazpacho:
For the garnish:
- To make the gazpacho: In a blender, purée all of the gazpacho ingredients until smooth.
- 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.
- Cover the bowl with plastic wrap and chill the soup for 30 minutes.
- 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.