Gazpacho Verde
This refreshing gazpacho recipe combines roasted tomatillos, jalapeños, and onions with a touch of nuttiness from toasted walnuts. Blended with bell pepper, cucumber, and garlic, this chilled soup is brightened with lime juice and fresh parsley. Each spoonful offers a harmonious balance of flavors, perfect for a cooling summer meal.
— Constant Cookbook
Ingredients
- 1 lb. tomatillos, husks removed
- 1 yellow onion, sliced
- 2 jalapeño chilies, halved and seeded
- 1/4 cup walnuts
- 1 green bell pepper, seeded and coarsely chopped
- 1 English (hothouse) cucumber, peeled and coarsely chopped
- 2 garlic cloves
- 2 Tbs. olive oil
- Juice of 1 lime
- 1 Tbs. minced fresh flat-leaf parsley
- Salt and freshly ground black pepper, to taste
- Cayenne pepper, to taste
- 1 jicama, peeled and diced
Instructions
- Preheat an oven to 375°F. Lightly oil a baking sheet.
- Place the tomatillos, onion slices and jalapeños on the prepared baking sheet. Roast until lightly browned and softened, 18 to 20 minutes. Remove from the oven and let cool.
- Reduce the oven temperature to 350°F. Spread the walnuts on another ungreased baking sheet and toast until fragrant and just beginning to brown, 5 to 7 minutes. Remove from the oven and let cool.
- Place the cooled vegetables and nuts in a blender or food processor along with the bell pepper, cucumber, garlic, olive oil, lime juice and parsley. Process until smooth. Transfer to a nonaluminum bowl and season with salt, black pepper and cayenne pepper. Cover and refrigerate for 2 to 3 hours.
- Ladle into chilled bowls and garnish each serving with a spoonful of diced jicama. Serve immediately.
Comments
No comments found.