Eclectic Gazpacho Verde

• 1 lb tomatillo, husks removed
• 1 yellow onion, sliced
• 6 garlic cloves, peeled
• 2 jalapeno chiles, halved and seeds removed
• 14 cup walnuts
• 1 green bell pepper, seeded and coarsely chopped
• 2 garlic cloves
• 2 tablespoons olive oil
• 1 lime, juice of
• 1 tablespoon flat leaf parsley, minced
• salt, to taste
• fresh ground black pepper, to taste
• cayenne pepper, to taste
• 1 small jicama, peeled and diced

1. Preheat oven to 375 degrees.
2. Lightly oil a baking sheet.
3. Place the tomatillos, onion slices and jalapenos on the prepared baking sheet.
4. Roast until lightly browned and softened, 18 to 20 minutes.
5. Remove from the oven and let cool.
6. Reduce the oven temperature to 350F Spread the walnuts on another ungreased baking sheet and toast until fragrant and just beginning to brown, 5 to 7 minutes.
7. Remove from the oven and let cool.
8. Place the cooled vegetables and nuts in a blender or food processor along with the bell pepper, cucumber, garlic, olive oil, lime juice and parsley.
9. Process until smooth.
10. Transfer to a nonaluminum bowl and season with salt, black pepper and cayenne pepper.
11. Cover and refrigerate for 2 to 3 hours.
12. Ladle into chilled bowls and garnish each serving with a spoonful of diced jicama.
13. Serve immediately.

yellow onion, garlic, jalapeno chiles, walnuts, green bell pepper, garlic, olive oil, lime, flat leaf parsley, salt, fresh ground black pepper, cayenne pepper, jicama

Taken from www.food.com/recipe/eclectic-gazpacho-verde-483320 (may not work)