Green Gazpacho

Green Gazpacho

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Step 1 Blend the tomatillos with the bell pepper, cucumber, onion and garlic.
Step 2 Once pureed, incorporate the vinegar and season with salt.
Step 3 Continue blending while adding the olive oil a little at a time until thick and creamy.
Step 4 Taste and correct the seasoning.
Step 5 Serve and garnish with sliced cucumbers.
Step 6 Add an extra drizzle of olive oil for presentation.


Refrigerate the gazpacho before serving for a summery delight. 


  • Calories: 194 
  • Carbohydrates: 16.8g 
  • Protein: 2.7g 
  • Fat: 14.8g 


  • 28-ounce can tomatillos La Costeña
  • 1 green bell pepper
  • 1/2 cucumber, plus more for garnish
  • 1/2 white onion
  • 1 garlic clove
  • 1/4 cup extra virgin olive oil
  • 1 tbsp white vinegar
  • Salt to taste


Print recipe

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Mexico Rico
Mexico Rico