For a light and refreshing evening meal, serve up a bowl of this Cool Tomatillo Gazpacho! Made with tomatillos, cucumber, radish, and green chilies, it has a deep and zesty flavor. Our Collagen Beauty Greens blend in seamlessly for added protein and a boost to hair, skin, and nails. Serve it with shrimp and avocado or alongside your favorite tortilla chips.
Yields: 4 servings
1 lb. tomatillos
1 medium onion
Sea salt & black pepper
1 medium seedless cucumber, roughly chopped
6 radishes, roughly chopped
2 garlic cloves
1/2 jalapeno, de-seeded
1/2 c. lightly-packed cilantro
4 oz. canned organic mild green chilies
2 limes, juiced
3 tbsp. extra-virgin olive oil
1/2 tsp. sea salt
1/4 tsp. black pepper
Optional for serving: cooked shrimp, sliced avocado, or extra chopped cucumber & radish
Preheat the oven to 400F.
Remove the husks from the tomatillos. Wash them well with a fruit & vegetable wash or diluted apple cider vinegar to remove the sticky exterior. Cube to 2″ and scatter onto a sheet pan. Chop the onion and add it to the pan. Drizzle with avocado oil to coat and sprinkle generously with sea salt and black pepper. Bake for 35-40 minutes, or until golden. Remove the pan halfway through to toss the vegetables. Set them aside to cool slightly.
Add the cucumber, radishes, garlic, jalapeno, and cilantro to the bowl of a large food processor. Pulse until chopped small (caution not to over-process). Optionally, reserve a small amount of the mix for topping the gazpacho later. Pour out into a large bowl. Add the canned green chilies, lime juice, extra-virgin olive oil, sea salt, black pepper, and Collagen Beauty Greens to the bowl. Stir well to dissolve the Beauty Greens.
Add the cooled roasted tomatillos and onions to the food processor. Process until smooth, about 30 seconds. Pour into the bowl and stir well.
Serve at room temperature or chill for serving later. Top with shrimp, avocado, or other toppings as desired.