Tomatillo Gazpacho Take One

In July, Mark and I took our annual summer weeklong trip of hiking, biking, drinking and eating. This time we picked Portland. In short, get there! It was jam-packed and we have lots to share. But until I have time to write about it all, this attempt at a dish we had there is all you're going to get. It's a tomatillo gazpacho inspired from the one we had at Olympic Provisions (aka Olympia Provisions). It was insane. My attempt doesn't quite nail it, but it's a close second and Mark approved. Served it up with my Grilled Summer Salad. I'm planning on perfecting it, so stay tuned. Until then, give this one a shot.

Ingredients

• 1 lb tomatillos

• 2 cups chicken or veggie stock

• 1 garlic clove. minced

• 1/4 cup olive oil

• 1 cucumber, skin and seeds removed - save 2 slices to chop for topping

• 2 handfuls of cilantro

• Juice of one lime

• 1/2 tsp kosher salt

• Optional: 1/2 jalapeño pepper

Instructions

• Wash and quarter tomatillos.

• Bring chicken stock, tomatillos and garlic to a boil and then reduce to a simmer until tomatillos can be pierced with a fork, but still hold their shape.

• Remove tomatillos from stock and let cool.

• Blend tomatillos, cucumber, cilantro, and lime in Vitamix or high-speed blender. (And jalapeño if desired.)

• Add olive oil last and blend quickly so that blended olive doesn't become bitter.

• Add leftover stock if soup is too thick.

• Salt to taste.

• Chill.

• Top with cucumber, olive oil drizzle and a couple whole cilantro leaves.

Makes: 4-6 servings

Time: 1 hour with cooling time

HEARTFUL RECIPE - One of our real food recipes that focuses on veggies, protein, healthy fats and/or healthy carbs and doesn't include gluten, dairy, soy, refined sugar, corn or peanuts.