Author Notes
This is a rich and creamy green version of it's Spanish counterpart. Can be served as a shooter for an appetizer or for a satisfying soup course. —Kevin Tazelaar
Ingredients
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1
Large cucumber peeled and seeded
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1/2
Large avocado or one small
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1/2
Zucchini seeded (optl.) skin adds nice flecks of color
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3
Roasted garlic cloves or to taste
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3/4 cup
Good quality buttermilk
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3-4
ripe green tomatoes, about 1 lb or equivalent amount of tomatillos
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1-2
Roasted New Mexico style chilis or4 oz can of roasted chilis
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1/2 cup
Chicken stock, preferably homemade
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1 tablespoon
Fresh lime juice
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1 tablespoon
Porcini sea salt
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1 teaspoon
Ground fennel seed
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2 tablespoons
A very bright, fresh tasting California extra virgin olive oil
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salt and pepper to taste
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jalapeno olive oil or sriracho for drizzling ( i prefer jalapeno olive oil)
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Sliced jalapeno or pepperoncini for garnish
Directions
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Puree first five ingredients until smooth.
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Combine rest of ingredients except olive oil, continue to puree. With food processor running, drizzle in olive oil in fine stream to emulsify. Season with plenty of salt and pepper.
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Serve with desired garnishes, Enjoy!
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