TOMATILLO-PEPITA GAZPACHO
This Mexican take on gazpacho has a little bit of crunch, thanks to pepitas (pumpkin seeds).
Provided by The Bon Appétit Test Kitchen
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Prepare barbecue (medium-high heat). Finely grind pepitas in processor; leave in processor. Grill tomatillos and poblano chile until tomatillos are slightly charred and soft and chile is charred all over, turning occasionally, 12 to 15 minutes. Add tomatillos to processor. Peel, seed, and coarsely chop chile; 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.
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