Green Gazpacho with Jalapeño-Cheddar Mini Naan
This vibrant green gazpacho bursts with the fresh flavors of tomatillo, cucumber, and lime, balanced by a touch of jalapeño heat. Paired perfectly with Panaji Jalapeño Cheddar Mini Naan, it’s a refreshing appetizer or light meal for warm days (or any time you’re craving something zesty and bright).
Ingredients
For the Gazpacho
- 6-8 green tomatoes or tomatillos
- 1 large cucumber, roughly chopped
- 1 green bell pepper, chopped
- 1 small jalapeño, include seeds for extra heat
- 2 green onions, chopped
- 1 clove of garlic
- ½ avocado
- ½ fresh cilantro
- Juice of 1 lime
- 1 tbsp of olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup cold water
For Serving
- 1 package of Jalapeno-Cheddar Naan Minis, lightly toasted
- A drizzle of yogurt or sour cream
- Cherry tomatoes, halved
- Pumpkin seeds or sunflower seeds for crunch
- Lime wedges
Instructions
- In a blender or food processor, combine tomatillos, cucumber, bell pepper, jalapeño, green onions, garlic, avocado, cilantro, lime juice, olive oil, salt, and pepper. Blend until smooth.
- Add cold water, a few tablespoons at a time, until your gazpacho reaches your desired texture. Thick and creamy or lighter and sip-worthy.
- Transfer to a bowl and refrigerate for at least 1 hour to let the flavors meld.
- Top with a swirl of yogurt, cherry tomatoes, and a sprinkle of seeds. Serve alongside warm Jalapeño Cheddar Mini Naan for dipping.
