You’ve probably made gazpacho before, but you will want to give this one a try, and it’s perfect and fast for those summer back porch lunches or dinners! 

2 garlic cloves

1 jalapeño

10 husked tomatillos

1 avacodo peeled and pitted

2 T lime juice

2 T champagne vinegar 

2 T chopped fresh basil

2 scallions

1 lime cut into wedges

With a food processor running drop garlic and jalapeño in to mince.  Turn off processor, add tomatillos and process to chop and combine.  Add avocado, lime juice and vinegar, then process until smooth.  Add basil and pulse to mince.  I like to see the basil flecks, but you can blend till smooth.  Season with salt and pepper and top with chopped scallions and wedge of lime.  We also sprinkle with a few watercress leaves.  

*Note~ This weeks shares will have tomatillos, jalapeño, and scallions to help you prep this dish!  Basil only on request this week.   We have some nice cress ready in the greenhouse we will toss in a small bag as well!