Appetizer: United States – Chilled Tomatillo-Cucumber Gazpacho Shooters

Serving Size: 8

Approximate Time

Prep 15 min

Cook 0 min

Additional 30 min

Total 45 min

Ingredients

1 lb / 450 g tomatillos, husked and rinsed
1 large cucumber, peeled and seeded
1 small ripe avocado
1 / 2 cup (80 g) white onion, roughly chopped
1 jalapeño, seeded for mild or with some seeds for heat
1 small garlic clove
1 / 2 cup (15 g) fresh cilantro leaves and tender stems
1 / 2 cup (120 ml) cold water or a handful of ice
3 tbsp (45 ml) fresh lime juice
2 tbsp (30 ml) extra-virgin olive oil
1 tsp kosher salt, plus more to taste
1 / 4 tsp ground cumin
1 / 2 tsp honey or agave (optional, to balance acidity)
1 / 4 cup (30 g) crumbled queso fresco, for garnish
2 tbsp (30 g) roasted salted pepitas (pumpkin seeds), for garnish
3 radishes, thinly sliced or cut into matchsticks, for garnish
Cilantro leaves and a pinch of chili powder or Tajín, for garnish
Lime wedges, for serving

Instructions

Roughly chop the tomatillos, cucumber, avocado, onion, and jalapeño. Add them to a blender with the garlic, cilantro, cold water, lime juice, olive oil, salt, cumin, and honey/agave (if using).
Blend on high until very smooth and silky, 45–60 seconds. For an ultra-smooth texture, pass through a fine-mesh strainer (optional).
Cover and chill at least 30 minutes to allow flavors to meld and the soup to fully chill.
Taste and adjust with more lime or salt as needed; it should be bright, tangy, and refreshing.
Pour into small shooter glasses or small bowls. Garnish each with a sprinkle of queso fresco, pepitas, radish, and cilantro; finish with a light dusting of chili powder or Tajín.
Serve immediately, well-chilled, with lime wedges on the side. This cool, citrusy appetizer cuts through the rich, cheesy red-sauce enchiladas.