26 Jun Tomatillo Gazpacho
Sweet and sour, this gazpacho is a perfect ayurveda summertime appetizer that will stoke your digestive fire. Serve at room temperature or lightly chilled.
Gluten-free, soy-free, vegan, vegetarian
(Yield: 4 appetizer-size servings)
8 Tomatillos, husked, quartered
1 onion, quartered
1 small jalapeño, seeded, halved
1 garlic clove, peeled, halved
1 tablespoon sunflower oil
1 teaspoon Himalayan salt
Juice of 1 lime
1 cup jicama, peeled, chopped
½-inch ginger, peeled
1 cup cilantro, chopped
1 cup water
1 cup artichoke hearts, roasted, quartered
1 cup corn kernels, steamed
Avocado slices (garnish)
- Preheat broiler.
- In a large bowl, toss the tomatillos, onions, jalapeño and garlic with the oil and salt.
- Transfer to broiler and cook for 3-5 minutes on each side (or until the veggies are just starting to brown).
- Remove from broiler and set aside to cool.
- In a Vitamix blender (or food processor), combine the cooked vegetables with the lime juice, jicama, ginger, cilantro and water. Puree. Stir in artichoke hearts and corn.
- Transfer to serving bowl and garnish with mint, basil and avocado.
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