Smoked Garlic & Tomatillo GAZPACHO

Shiny ones!

It's been a while! We have been busy with farmer's markets, catering, weeding and harvesting...needless to say it's been a busy past couple of months!

We have now made room in our schedule to commit to adding more and more recipes and videos to the site, to keep it fresh and interesting. With the farm harvest time coming to a height, we are so inspired by all of the growing, abundant treasures, and in this particular recipe, by our home grown tomatillos.

These light green gems are also known as Mexican Husk Tomatoes. They are sweet and sour and absolutely delicious. We especially salivate for them when roasted in oil, with salt, garlic and jalapeno. 

This recipe uses this technique and adds in a few of the traditional Gazpacho ingredients and a few surprising ones too. Stay cool with this tangy, a tiny bit spicy, refreshing soup. 

 

What you will need:

·     10-12 fresh tomatillos

·     2-3 cloves of smoked garlic, regular works too!

·      1/2 jalapeno(more or less if you like it more or less spicy ;) )

·      2 TBSP oil(olive or high heat oil) for roasting

·      1/3C olive oil (in blender)

·      1 large cucumber

·     2 limes, juiced

·      1/2 bunch of cilantro

·      salt

 Method:

1.    Preheat oven at 400/F

2.    Combine tomatillos, olive oil, a pinch of salt, garlic and jalapeno in cast iron skillet or baking sheet/ roast in oven(15-20mins)

3.    Once cooked, place in blender or food processor, with ALL of the juices!

4.    Add in cilantro, lime juice, olive oil, cucumber(pieces), salt to taste. 

5.    Refrigerate until nice and chilled! Makes about 1L. 

6.   Serve in chilled mason jars with extra cilantro to garnish, maybe a lime wedge...or even a dollop of sour cream ;)

Valerie Boulet