Here, 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. Green tomatillos make an interesting substitute for the tomatoes.
1 pound tomatillos, papery husks removed
1 yellow onion, sliced
2 jalapenos, halved and seeded
1/4 cup walnuts
1 sweet pepper, seeded and coarsely chopped
1 English cucumber, peeled and coarsely chopped
2 cloves garlic
2 tablespoons olive oil
juice of 1 lime
1 tablespoon minced fresh flat-leaf parsley
sea salt and ground black pepper to taste
cayenne pepper to taste
1 jicama, peeled and diced
1. Preheat oven to 375 degrees F. Lightly oil a baking sheet.
2. Place tomatillos, onion slices, and jalapenos on prepared baking sheet. Roast until tomatillos and onions are lightly browned and softened, and the jalapenos are blackened and blistered, 18-20 minutes. Remove from oven and let cool.
3. Reduce oven temperature to 350 degrees. Spred walnuts on another ungreased baking sheet and toast until fragrant and just beginning to brown, 5-7 minutes. Remove from oven and let cool.
4. Place cooled vegetables and nuts in a blender or food processor along with the sweet pepper, cucumber, garlic, olive oil, lime juice, and parsley. Process until smooth. Transfer to a non-aluminum bowl and season with sea salt, black pepper and cayenne. Cover and chill for a t least 2-3 hours.
5. Ladle into chilled bowls and garnish each serving with a spoonful of diced jicama. Serve immediately.