For the green gazpacho, first prepare the vegetables. To do this, peel the tomatillos (if necessary, blanch them beforehand so that this works better), remove the seeds and roughly chop them. Wash the bell bell pepper, remove the seeds and also chop coarsely. Wash the young onion, remove the dark green and chop the rest. Remove the seeds from the chili and chop finely.
Blend the vegetables, chili, cilantro, grape juice, lime juice, salt and pepper well. Chill the green gazpacho for at least fifteen minutes before serving.
Preparation Tip:
If you like, you can serve the green gazpacho garnished with a dab of yogurt and fresh cilantro leaves.
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