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Prep 20 mins
Cook 30 mins
Does not include 2-3 hour refrigeration time. From a Williams-Sonoma book: Vegetarian for All Seasons, which says: "Tomatillos stand in for the ripe red tomatoes that are the usual base for this cold summer soup from Spain. Toasted walnuts take the place of the bread that thickens the soup."
- 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
- 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.