Eclectic Gazpacho Verde

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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375 degrees. 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.
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