Spicy Tomatillo Gazpacho with Naan Bite and Pickled Jicama

Maneet Chauhan

Morph Hospitality Group, Nashville, TN

This dish was created by Maneet Chauhan for the 2011 James Beard Awards. Chauhan prepares her own naan to accompany this Mexican-inspired soup, but you can find the Indian flatbread at most grocery stores.


4 servings


Spicy Tomatillo Gazpacho:

  • 8 tomatillos, husks and cores removed
  • 3 jalapeños, seeded
  • 1 white onion, peeled and roughly chopped
  • 5 garlic cloves
  • 1 cup cilantro leaves (about 1/2 bunch)
  • 1 cup fresh mint leaves
  • 2 tablespoons lime juice (from 2 limes)
  • 1 tablespoon red chile flakes
  • Salt and pepper to taste

Naan Bites:

  • 10 anchovy fillets, finely minced
  • 2 shallots, peeled and finely minced
  • 1/3 cup parsley, finely minced
  • 4 cloves garlic, finely minced
  • 3 tablespoons green olives, pitted and finely minced
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 large piece naan

Pickled Jicama:

  • 1 jicama, peeled and cut into thin strips
  • 2 tablespoons lime juice
  • 1 teaspoon red chile powder
  • 1/2 teaspoon sugar
  • Salt to taste


To prepare the gazpacho, place the tomatillos, jalapeños, white onions, and garlic in a large pot. Cover with water and bring to a boil over high heat. Lower the heat and simmer until the tomatillos are tender, about 7 minutes. Drain the vegetables. Transfer the vegetables to a blender. Add the cilantro, mint, lime juice, and chile flakes and purée until smooth. Season to taste with salt and pepper. Chill the mixture in the refrigerator until cool.

To prepare the nann bites, preheat the oven to 350ºF. Combine the anchovy fillets, shallots, garlic, parsley, olives, olive oil, and vinegar in a mixing bowl, Stir together until a paste forms. Spread the paste on top of the naan and place the bread on a baking sheet. Place on the center rack of the oven and bake until the naan is brown at the edges and crispy, about 10 minutes. Remove and cut to desired shape. Reserve.

To prepare the jicama, soak the jicama in the lime juice for at least 10 minutes. Remove from the juice and sprinkle with red chile powder, sugar, and salt. 

To serve, divide the gazpacho among 4 serving bowls. Garnish each bowl with a piece of the toasted naan and sprinkle with the pickled jicama.