Eclectic Gazpacho Verde

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 lb tomatillo, husks removed
• 1 yellow onion, sliced
• 6 garlic cloves, peeled
• 2 jalapeno chiles, halved and seeds removed
• 1/4 cup walnuts
• 1 green bell pepper, seeded and coarsely chopped
• 2 garlic cloves
• 2 tablespoons olive oil
• 1 lime, juice of
• 1 tablespoon flat leaf parsley, minced
• salt, to taste
• fresh ground black pepper, to taste
• cayenne pepper, to taste
• 1 small jicama, peeled and diced

Recipe

• 1 preheat oven to 375 degrees. lightly oil a baking sheet.
• 2 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.
• 3 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.
• 4 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.
• 5 transfer to a nonaluminum bowl and season with salt, black pepper and cayenne pepper. cover and refrigerate for 2 to 3 hours.
• 6 ladle into chilled bowls and garnish each serving with a spoonful of diced jicama. serve immediately.