¡Green Gazpacho!

Good for Baby, Good for Mama

¡Green Gazpacho!


6 cups


# = pound
T = tablespoon
t = teaspoon



  • 1½ # tomatillos

  • 2 Persian cucumbers

  • 1 green bell pepper

  • 1 clove garlic

  • ½ shallot

  • 1 t distilled white vinegar

  • 1 T extra-virgin olive oil

  • 1 t kosher salt


  • 1 small handful fresh chives

  • extra-virgin olive oil

  • freshly ground black pepper


  1. Husk 1 ½ pounds of tomatillos.

  2. Thoroughly wash husked tomatillos, 2 Persian cucumbers, and 1 green bell pepper under cool, running, drinkable water.

  3. Remove the stem from the bell pepper, then halve. 

  4. In a blender, combine tomatillos, cucumbers, bell pepper halves (seeds included), 1 clove of garlic, and ½ shallot. Blend for a few minutes until smooth. 

  5. Add 1 teaspoon of distilled white vinegar, 1 tablespoon of extra-virgin olive oil, and 1 teaspoon of kosher salt, pulse until combined. Pour into a container and chill for a few hours or overnight.

  6. Once ready to serve, thoroughly wash 1 small handful of fresh chives under cool, running, drinkable water. Chop the chives.

  7. Garnish with chopped chives, a drizzle of extra-virgin olive oil, and a few cranks of freshly ground black pepper. Drink up, Mama!

Recipe By

Kendra Aronson
of Pregnant and Hungry

Food Photography

Kendra Aronson

Food Styling

Kendra Aronson

Prop Styling

Kendra Aronson

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