Unlock the Surprising Health Boost Hidden in This Refreshingly Bold Cucumber and Roasted Tomatillo Gazpacho Recipe

Have you ever paused mid-summer, craving something both refreshing and wildly simple, yet surprisingly underappreciated? Gazpacho might just be your new best friend on a sizzling day. Sure, you’ve probably heard the name tossed around at your favorite tapas spot or chatted about in foodie circles, but have you really dived into the magic of this chilled soup? I first tasted it years ago in a restaurant, but it wasn’t until my time at NTI’s Natural Food Chef Program that I truly grasped its genius—this isn’t just any cold soup; it’s a vibrant celebration of summer’s juiciest offerings, spun from humble origins in Spain. Imagine a blend of smoky roasted tomatillos, crisp cucumbers, and a hint of lime dancing together without ever needing to turn on your stove. The best part? It’s ridiculously easy to whip up, transport, and impress with, whether you’re hosting a casual backyard gathering or just treating yourself. If you’re curious about how to embrace fresh, local produce in dazzling new ways, stick around—I’ve got some delicious secrets to share. LEARN MORE

It seems like we’ve all heard of gazpacho but don’t know much about it or haven’t tried it. I had it at a restaurant many years ago but actually made it while I was in the Natural Food Chef Program at NTI. It’s incredibly simple and so delicious. Gazpacho is a cold soup and its origins come from Spain. The original soup was made with blended stale bread, olive oil, and garlic, with some liquid like water or vinegar that was pounded together in a mortar with different vegetables and almonds that were available. Over time, the dish has become popular and now there are so many flavor combinations such as tomato, watermelon, beet, cucumber, and tomatillo, all the best flavors of summer!

Why We Love It

Not only is this dish incredibly versatile, it’s the perfect appetizer or side to make for your next summer gathering. It’s easy to transport, and you don’t have to use the stove at all! I think we underestimate the power of homemade food and the simple act of sharing with others. It really doesn’t take much to elevate a meal. All you need is a set table (i.e. a tablecloth if you have one, beeswax candles if you like mood lighting, cloth napkins, glasses and plates), some nice music, and good company but It doesn’t have to be fancy! This dish is fun because you can serve the gazpacho in shot glasses or bowls; whatever you prefer. If you are hosting or going to a gathering, this can be made ahead of time and stored in the fridge for serving. 

Gazpacho is also a great way to use your summer veggies. There are so many different types of gazpacho recipes including Watermelon Gazpacho, Tomato Peach Gazpacho, and Ajo Blanco Gazpacho. I got all the produce for this recipe from the farmer’s market so it was fun to support local, and combine all the in-season flavors together. You can garnish this dish with just about any veggie; I used diced cucumbers, diced cherry tomatoes, microgreens, and olive oil. I could have added greek yogurt to it as well to add even more tang. The options are really endless when it comes to this dish and I am excited to continue making different iterations this summer!

Ingredients

1 pound of whole tomatillos (8-10 medium), husked

1/4 white onion, halved

2 whole, unpeeled garlic cloves

1 chile or jalapeno (depending on spice preference – leave seeds in for more spice)

1/4 cup olive oil, plus more for drizzling

1 cucumber, rough chopped

1/2 cup fresh cilantro

2 Tbsp lime juice

2 tsp sea salt

1/2 tsp honey

1/2 cup plain whole milk Greek yogurt

Garnish Options:

Olive oil

Finely diced yellow summer squash

Finely diced cucumber

Diced cherry tomatoes

Microgreens

Directions

1. Preheat the oven to 400 degrees and prep a baking sheet with parchment paper.
2. Put the tomatillos, onion, garlic, and chile on the baking sheet and toss with avocado oil and salt. Wrap the garlic in foil and place back onto the baking sheet.
3. Bake for 15 minutes or until all veggies are soft, charred and starting to burst.
4. Remove from the oven and peel the garlic.
5. Let cool, then chill completely.
6. In a blender, combine the chilled tomatillos, onion, garlic, Hatch chile, 1/4 cup olive oil, cucumber, cilantro, lime juice, salt, honey, and yogurt. Taste and adjust as needed.
7. Chill the soup until ready to serve.
8. To serve, drizzle olive oil and whatever garnishes you like. I used microgreens, diced cucumbers, diced tomatoes, and olive oil. 

Recipe adapted from Love and Lemons

Inspired to turn your passion for nourishing food into a meaningful career?

Meghan first made this gazpacho while studying at NTI, where she deepened her understanding of how food supports health on every level. If you’re curious about how to combine culinary creativity with the science of nutrition, NTI’s Nutrition Therapist Master Certification program might be your next step.
👉 Explore the NTMC program and start your journey today

About the Author: Meghan McGee is a graduate of NTI’s Certified Natural Food Chef program as well as an Integrative Nutrition Health Coach. She believes food is the most powerful catalyst that brings people together. Sitting around a table, enjoying a nourishing meal with strangers or friends is her absolute favorite thing to do. Her mission is to inspire others to take control of their health.  You can find Meghan’s personal chef and other services at megsnourishedkitchen.com.

Photo by Meghan McGee