Tomatillo Gazpacho

By know1der

Ingredients

• 2 1/2 pounds fresh tomatillos
• Medium jalapeño pepper
• 2 cloves garlic, halved
• 2 small cucumbers, peeled, seeded & diced (divided)
• 1 cup cold water
• 2 cups cooked corn kernels
• 1/2 cup chopped plum tomatoes
• 2 tablespoons finely chopped red onion
• 2 tablespoons chopped cilantro
• 2 tablespoons lime juice
• 1 teaspoon salt
• 1/2 teaspoon sugar

Preparation

Step 1

Husk and rinse tomatillos. In a Dutch oven, place tomatillos, jalapeño and garlic. Add enough water to cover and bring to boil. Reduce heat and simmer, covered, 10 to 12 minutes or until tomatillos are soft. Drain.

Remove and discard stem and seeds from jalapeño. In a food processor or blender, place the tomatillos, jalapeño, garlic and half the cucumber, process and blend until smooth. Transfer mixture to a large bowl.

Stir in 1 cup cold water, the corn, the remaining cucumber and tomatoes, red onion and cilantro, lime juice, salt and sugar.Cover and refrigerate for at least 3 hours. Spoon into bowls and garnish with lime slices and cilantro sprigs if desired.