Late August in Florida is hot and humid, and the last thing any of us want to do is turn on the stove. But we have to eat, right? This is why chilled soups are great in the summertime. If you're anything like me you've tried every possible version of gazpacho — except perhaps the one here. This unique recipe utilizes two ingredients that you may have seen at the produce market, but had no idea what to do with them.
First: the tomatillos. These cute little green tomato-like fruits are wrapped in a papery husk, and are tasty both cooked and raw. If you've ever had a green salsa at your favorite Mexican restaurant, chances are it was made with tomatillos. Despite their appearance, tomatillos are actually not related to tomatoes, but are part of the nightshade family, which includes cape gooseberries. They have a pleasantly sour taste and are very versatile.
Nopalito cactus, also known as nopales, is a staple in Mexican cuisine. The flat, paddle-shaped leaves are stripped of their thorns and can be used raw or cooked. When they are cut they will ooze out a clear, gooey substance, similar to okra or an aloe vera plant. When cooked, this "goo" makes an excellent thickener for stews and gumbo. Nopales are high in dietary fiber and rich in vitamins A, C and K. They have a pleasant crunchy texture similar to green beans and a tangy taste.
This recipe for chilled tomatillo gazpacho with pickled nopalito is super easy to make, light and refreshing, with a beautiful, eye-catching bright green color.
Tomatillo Gazpacho with Pickled Nopalito Cactus
Serves 4
Ingredients:
1 pound tomatillos
1 cucumber, skin on, roughly chopped
3 cloves garlic
1/2 cup sherry vinegar
1/4 cup honey
1 cup onion chopped
Salt and pepper, to taste
2 pads nopalito (cactus)
1 cup apple cider vinegar
1 cup water
1/4 cup salt
1/4 cup sugar
Directions:
1. Soak tomatillos in a bowl of hot water. When they are cool enough to handle, remove the husks and rinse the tomatillos well. Cut the tomatillos into quarters and puree them in a blender with all the remaining ingredients (you may have to do this in batches).
2. Strain puree through a fine mesh sieve, pushing the contents through with a ladle. Stir the soup well, adjust the seasonings with more salt and pepper if needed and chill.
3. For the cactus: With the back of a large kitchen knife, scrape thorns off of cactus. Trim off the edges and the stem, and slice into 1-inch pieces. In a saucepot, bring vinegar, water, salt and sugar to a boil. Pour pickling liquid over the nopalito pieces and let sit for at least 2 hours (but overnight is best). Pickled nopalito can be kept in the pickling liquid, refrigerated, for up to two weeks. Use the extra as a unique Bloody Mary garnish.
Note: Use extreme caution when handling the nopalito — they are cactus leaves and have spiny, nearly invisible thorns that will stick in your skin. Hold them primarily by the stem to avoid the prickly parts. I would suggest wearing heavy kitchen gloves for extra protection.
4. To serve, ladle the chilled soup into bowls and top with some pickled nopalito. Garnish with a dollop of sour cream.
This article appears in Aug 25-31, 2011.