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
Mint (garnish)
Basil (garnish)
Avocado slices (garnish)

1. Preheat broiler.
2. In a large bowl, toss the tomatillos, onions, jalapeño and garlic with the oil and salt.
3. Transfer to broiler and cook for 3-5 minutes on each side (or until the veggies are just starting to brown).
4. Remove from broiler and set aside to cool.
5. 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.
6. Transfer to serving bowl and garnish with mint, basil and avocado.

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