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Go60 YUM - recipes and the joys of dining
Share your recipes July 2013

Food Ventures


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Hearing gazpacho, we’re not likely to think first of a grill. Cold soup! From a flame? Try this version for an interesting new twist. Lots of healthy nutrients packed into this bright summer dish.


Oil for brushing

½ cup unsalted shelled pepitas (pumpkin seeds) about 2-1/2 oz.

2 lb. tomatillos, husked, rinsed

1 fresh poblano chile

1 garlic clove, pressed

1 cup vegetable broth, tomato juice, or chicken broth

Salt and freshly ground pepper

½ cup chopped scallions (spring green onions)

1/4 cup chopped fresh cilantro

1/4 cup extra-virgin olive oil

1 small diced cucumber

1 avocado, pitted, peeled, diced

Approx. 12 oz. cherry tomatoes or larger heirloom tomatoes, chopped to bite size

Juice of fresh lime or lime slices if desired.


Over a medium hot charcoal fire or high gas flame, brush grill with oil. Grill tomatillos and poblano chile, turning occasionally, until tomatillos are slightly charred and soft, and chile is charred all over, 12 to 15 minutes.

Finely grind pepitas in a food processor, then add tomatillos along with peeled, seeded and coarsely chopped chile and garlic. Process to a coarse puree. Transfer to a large bowl and stir in the broth or juice of your choice. Cover and chill until cold, about 3 hours. Mix in scallions and all remaining ingredients and serve.


Allison's Article:

The Ethnic Grill – Exotic Summer Outdoor Fare


Allison St. Claire loves to dream about, study, grow, play with, prepare and ultimately enjoy eating great food.

Meet Allison