Prep Time
20 minutes
Cook Time
0 minutes
Yield
8 Servings
Ingredients
1⁄2 pound tomatillo
1⁄2 zucchini
1⁄2 cucumber
1 bell pepper, green
1 bunch scallion
4 cloves garlic
1⁄4 cup basil, fresh (chopped)
1⁄4 cup parsley, fresh (chopped)
1⁄2 cup olive oil
1⁄4 cup rice wine vinegar
lime juice (from 3 limes)
1 teaspoon salt
1⁄2 teaspoon black pepper
1 cup sour cream
Instructions
Remove the papery husks from the tomatillos and wash all vegetables. Place the tomatillos, zucchini, cucumber, green pepper, garlic, scallions and herbs in a food processor along with the olive oil, rice vinegar and lime juice. Pulse until thoroughly blended. Add up to a 1/2 cup of water until you achieve a viscous soup. Add salt and pepper to taste. Transfer to a covered bowl and let sit overnight in the refrigerator to allow flavors to meld.
Serve chilled. For extra pizzazz, zest one of the limes and mix into the sour cream before dolloping on top of each serving.