Unlock the Surprising Health Boost Hidden in This Refreshingly Bold Cucumber and Roasted Tomatillo Gazpacho Recipe

Ingredients

1 pound of whole tomatillos (8-10 medium), husked

1/4 white onion, halved

2 whole, unpeeled garlic cloves

1 chile or jalapeno (depending on spice preference – leave seeds in for more spice)

1/4 cup olive oil, plus more for drizzling

1 cucumber, rough chopped

1/2 cup fresh cilantro

2 Tbsp lime juice

2 tsp sea salt

1/2 tsp honey

1/2 cup plain whole milk Greek yogurt

Garnish Options:

Olive oil

Finely diced yellow summer squash

Finely diced cucumber

Diced cherry tomatoes

Microgreens

Directions

1. Preheat the oven to 400 degrees and prep a baking sheet with parchment paper.
2. Put the tomatillos, onion, garlic, and chile on the baking sheet and toss with avocado oil and salt. Wrap the garlic in foil and place back onto the baking sheet.
3. Bake for 15 minutes or until all veggies are soft, charred and starting to burst.
4. Remove from the oven and peel the garlic.
5. Let cool, then chill completely.
6. In a blender, combine the chilled tomatillos, onion, garlic, Hatch chile, 1/4 cup olive oil, cucumber, cilantro, lime juice, salt, honey, and yogurt. Taste and adjust as needed.
7. Chill the soup until ready to serve.
8. To serve, drizzle olive oil and whatever garnishes you like. I used microgreens, diced cucumbers, diced tomatoes, and olive oil. 

Recipe adapted from Love and Lemons

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