By Michael Minorgan for Curtains Up
www.globalgourmets.ca michael@globalgourmets.ca
Tomatillo and Poblano Gazpacho
This wonderful summer soup originally from the Andalucía region of Spain finds its way to my table on numerous occasions during the summer when its main ingredient,tomatoes, are at their sweetest best…
Traditional gazpacho is made by using a mortar and pestle to pound all the ingredients. This method, although more labour intensive, achieves the most authentic texture. All versions of gazpacho, of which there are many, are completed with a variety of fresh or cooked garnishes (cucumber, avocado, Serrano ham, fresh seafood, pepitas, garlic croutons etc)
This particular recipe is a Mexican version using the citrusy flavoured tomatillo and smoky poblano chilli both prepared on the BBQ before processing. Don’t skip the BBQ step as this gives this version of the soup its wonderful charred and smoky flavour. In addition to the usual garnishes I have also added some shredded cooked fresh crab meat adding a lick of luxury….Enjoy!
Ingredients
1/2 cup (generous) unsalted shelled pepitas
2 pounds tomatillos, husked, rinsed*
1 large fresh poblano chile*
1 garlic clove, pressed
1 cup vegetable broth
1/3 cup chopped green onion
1/4 cup chopped fresh cilantro
1/4 cup extra-virgin olive oil
1 small unpeeled English hothouse cucumber, diced
1 avocado, peeled, pitted, diced
1 12-ounce container cherry tomatoes, halved or quartered if large
Fresh cooked crab or lobster meat
*Available at Latin American Markets or usually available at the Fruiterie Atwater in the Atwater Market
Prepare barbecue (medium-high heat). Finely grind pepitas in processor; leave in processor. Grill tomatillos and poblano chilli until tomatillos are slightly charred and soft and chilli is charred all over, turning occasionally, 12 to 15 minutes. Add tomatillos to processor. Peel, seed, and coarsely chop chilli; add to processor. Add garlic; process soup to coarse puree. Transfer to large bowl. Stir in vegetable broth. Season soup with salt and pepper. Cover; chill until cold, about 3 hours.
Mix in green onion and all remaining ingredients. Divide soup among bowls.
