Tomatillo & cucumber gazpacho

Tomatillo and Cucumber Gazpacho, Serves 4

500g tin of Mexican tomatillos or fresh if you can get them

1 banana shallot or half a small white onion

2 garlic cloves, unpeeled

1 thumb size green chilli

60ml/4T punchy Spanish olive oil.

½ large cucumber, seeds removed and roughly chopped

25g coriander 

Juice and zest 1 lime 

Crunchy sea salt 

60ml Greek yoghurt  

To drizzle:

Juice 1 lime and salt to taste 

Guajillo chilli powder and toasted pepitas

Optional garnishes:

Diced cucumber, guajillo chilli powder, toasted corn, extra olive oil, coriander sprigs

Preheat a grill to medium-high heat. 

On a small baking sheet, toss the fresh tomatillos with the onion, garlic and green chilli. Drizzle with olive oil and season with crunchy sea salt. (If using tinned tomatillos you can leave the grilling out) 

Place the vegetables directly under the grill and cook for 5 minutes. Have a look, and keep grilling until the tomatillos are soft, charred, and just starting to burst. You want the onion and green chilli to be charred as well. When ready, remove from the grill. Let everything cool then peel the skin from the chilli removing the seeds. Peel the garlic. 

In a blender combine the grilled ingredients (add the drained, tinned tomatillos if using) with the cucumber, coriander, lime zest and juice, salt, olive oil and Greek yogurt. Blend until smooth. Taste. Season with more salt, if you like.  Add another squeeze of lime or a bit more chilli if you need more heat.

Chill the soup until ready to serve.