Green Gazpacho Recipe

As seen in the 2027 Culinary Calendar

September 10, 2026

Stanley Dry, Photos by Eugenia Uhl,

Tomatillos are native to Mexico and are in the nightshade family. These bright green, tart fruits work well in salsas, as well as soups and stews. Store fresh tomatillos the same was as ripe tomatoes, in the crisper drawer of your refrigerator.

Ingredients

2 lbs. tomatillos, husks removed, and roughly chopped

1 cup green grapes

2 cucumbers, peeled, seeded and roughly chopped

2 cloves garlic, chopped

1/2 bunch fresh cilantro (including tender stems)

2 -4 tbsp. sherry vinegar or good apple cider vinegar, to taste

1/2 cup good olive oil

3-4 slices country white bread, crusts removed and torn into pieces

2 tsps. salt

2 tsps. black pepper

garnish with lime zest (optional)

1. Place the tomatillos, grapes, cucumbers, garlic and cilantro into the bowl of a food processor. (Do this in batches, if necessary, pouring the finished batches into a large pot.) When all of the vegetables have been ground to the degree of your liking, mix them well.

2. Add the vinegar. (Start with 2 tablespoons and wait to add more until all of the ingredients have been added.)

3. Add the olive oil and bread to the food processor. Process until uniform, but leaving the bread with some texture. Add the contents of the food processor bowl to the vegetables. Stir well. Add the salt and pepper and stir again. Taste. Adjust the vinegar to your taste.

4. Cover the pot with the lid or plastic wrap. Place in the refrigerator for at least 4 hours or overnight. Remove from the refrigerator about an hour before serving time. Stir before ladling into bowls. Serves 4-6.