Tomatillo Pepita Gazpacho

This Mexican take on gazpacho has a little bit of crunch, thanks to pepitas (pumpkin seeds).

Ingredients -

1/2 cup unsalted shelled pepitas (about 2 1/2 generous ounces)
2 pounds tomatillos (husked, rinsed)
1 large fresh poblano chile
1 garlic clove (pressed)
1 cup vegetable broth
1/3 cup chopped green onion
1/4 cup chopped fresh cilantro
1/4 cup extra virgin olive oil
1 small unpeeled English hothouse cucumber (diced)
1 avocado ( peeled, pitted, diced)
1 12-ounce container cherry tomatoes (halved)

Preparation:

1. Prepare barbecue on medium-high heat.

2. Finely grind pepitas in processor and leave in processor.

3. Grill tomatillos and poblano chile until tomatillos are slightly charred and soft and chile is charred all over, turning occasionally, 12 to 15 minutes.

4. Add tomatillos to processor. Peel, seed, and coarsely chop chile; add to processor.

5. Add garlic; process soup to coarse puree.

6. Transfer to large bowl.

7. Stir in vegetable broth.

8. Season soup with salt and pepper.

9. Cover; chill until cold, about 3 hours.

10. Mix in green onion and all remaining ingredients.

11. Divide soup among bowls.

Cooking Tip

Pepitas

Pepitas are available at many supermarkets and at natural foods stores and Latin markets. Look for tomatillos and poblano chiles (also called pasillas) in the produce section of supermarkets, specialty foods stores, and Latin markets.

Party Planning Tip

Party Theme

Assigning a theme to the occasion sets the tone and the mood. Have you always wanted to host a barbecue? Make it a Western party. Stage a cookout complete with Texas barbecue, bandanna napkins, and a musician playing cowboy songs. Or make it a spaghetti western party with a Sergio Leone video in the background. Serve pasta with red sauce, breadsticks, and Chianti on a colorful checkered tablecloth.