Gazpacho Recipe by Tres Carnes (Video)


  • Ingredients for Cucumber-Green Apple Pico de Gallo
  • 2 Granny Smith apples, cored and cut into ¼ inch dice
  • ½ large European cucumber, end trimmed, seeded, skin on, cut into ¼ inch dice
  • ½ cup white onion, diced
  • ¼ cup chopped cilantro
  • 3 TBSP lime juice
  • ½ teaspoon agave nectar (can substitute ¼ tsp sugar)
  • 1 teaspoon kosher salt
  • Ingredients for Gazpacho
  • 2 pounds (approximately 4 fresh cucumbers) peeled and cut into large chunks
  • 1 pound, approximately 12 medium fresh tomatillos, husked, rinsed, quartered
  • 1/2 cup chopped yellow onion
  • 1/2 teaspoon chopped garlic
  • 1/4 cup chopped cilantro
  • 3/4 cup jarred green salsa
  • 1/4 cup green sofrito
  • 1/3 cup fresh lime juice
  • 3/4 cup water
  • 1 Tablespoon agave nectar (can substitute 1 tsp sugar)
  • 1 tsp kosher salt
  • 1/4 cup white vinegar


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Recipe for Cucumber-Green Apple Pico de Gallo

1. Mix all well, keep covered and chill.

Recipe for the Gazpacho

1. In a food processor, puree all raw vegetables (cucumbers, tomatillos, onions, garlic, cilantro) with salt and vinegar until no large chunks remain and all is an even consistency.

2. Empty into a large bowl and set aside. In same food processor, puree together tomatillo salsa, green sofrito, agave nectar and lime juice.

3. Add this mixture to the fresh vegetable puree and whisk in water at end to thin down to a soup-like consistency. Chill overnight or for at least 4 hours. Serve in cups or small bowls with apple-cucumber pico on top of each serving as a garnish.

For a little bonus, here is Chef Sasha Shor giving us a brief explanation of one of the main ingredients in this gazpacho recipe: the tomatillo.

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