The recipe calls for cucumber–if you don’t have one, just use more zucchini. Gazpachos are fairly loose recipes, adjust quantities to suit your tastes. This should really chill for at least four hours before serving, but don’t sweat it if you you make it just before serving.
2 c chopped tomatillos (husks removed)
1 c chopped cucumber
1 c chopped zucchini
1/2 green pepper, coarsely chopped
1/2 c chopped onion
1 T chopped fresh hot pepper (seeded, ribs removed, if you like)
3/4 c chopped fresh herb
1/4 c extra-virgin olive oil
2 T vinegar
1/2 c water
1 t Worcestershire sauce, optional
salt and pepper, to taste
1. Depending on the size of your food processor work bowl, either combine all the ingredients and purée to a smooth consistency or purée the vegetables separately, then recombine with the rest of the ingredients and purée.
2. Transfer to a container and refrigerate for at least four hours before serving.