Cucumber-Tomatillo Gazpacho

Big fan of gazpacho. The acidity of the vinegar, mixed with the vegetables, paired with the fat from ~really good~ EVOO, ughhhh I love it. It's one of those dishes I make even on the coldest days in the fall because of how easy it is and even though it's served cold, it is still comforting and filling.


  • 1 pound English hothouse cucumbers (about 1), halved, seeds removed
  • 1 pound tomatillos, husks removed, rinsed
  • ½ medium onion, thinly sliced, rinsed under cold water
  • ½ poblano chile, seeds removed
  • 1 garlic clove
  • ¼ cup olive oil
  • ¼ cup unseasoned rice vinegar
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped cilantro, plus leaves for serving
  • Kosher salt, freshly ground pepper


Blend cucumbers, tomatillos, onion, chile, garlic, oil, vinegar, parsley, and chopped cilantro in a blender until very smooth; season with salt and pepper. Transfer to an airtight container, cover, and chill at least 2 hours.

Serve topped with cilantro leaves.

Do Ahead: Gazpacho can be made 2 days ahead. Keep chilled.

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These are recipes that we've tried with the produce in our Farm Boxes! We loved them and hope you get a chance to try them out too 😀

If you have your own recipes, we'd love to hear what you've been cooking with your farm box!

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