Cucumber Gazpacho

Ingredients

The soup

• 1 pound tomatillos
• ¼ cup Arbequina extra-virgin olive oil
• ½ cup packed cilantro
• ½ English cucumber chopped
• 2 tablespoons lime juice
• ½ to 1 teaspoon sea salt
• ½ teaspoon honey or pure maple syrup
• ¼ cup plain whole milk Greek yogurt
• ¼ to ½ whole jalapeño pepper
• ¼ white onion chopped
• 2 whole unwrapped garlic cloves

Yogurt drizzle

• ¼ cup plain whole milk Greek yogurt
• 1 teaspoon lime juice
• 2 teaspoons water
• a pinch sea salt

Garnish options

• 1 ear corn, lightly charred
• 1 cup finely diced cucumber
• ½ cup yellow cherry tomatoes, sliced in half
• 1 tablespoon hemp seeds
• to taste fresh herbs (mint or cilantro)
• to taste microgreens

Instructions

Nutrition Facts (estimated)