Cucumber Tomatillo Gazpacho

• 8 medium sized tomatillos

• 1/4 fresh onion

• 2 whole garlic cloves, with peel

• 1/2 jalapeno pepper

• 1/4 cup extra virgin olive oil

• 1 cucumber, chopped

• 1/2 cup cilantro

• 2 tablespoons lime juice

• 1 teaspoon salt

• 1/2 teaspoon honey 

• 1/4 cup full fat Greek yogurt

For garnish:

• 1 cob sweet corn, charred

• 1 pint cherry tomatoes, halved

Preheat grill to medium high. Toss tomatillos, onion, garlic and jalapeno pepper in a drizzle of olive oil and a few pinches salt. Wrap the garlic in aluminum foil, place on the grill along with tomatillos, onion and jalapeno directly onto the grill. Grill 4-5 minutes per side.

Remove everything from the grill and unwrap and peel the garlic. Allow these ingredients to cool completely. In a blender combine grilled ingredients with 1/4 cup olive oil, cucumber, cilantro, lime juice, salt, honey and yogurt. Blend until smooth and season to taste.

Chill the soup until serving. Serve with yogurt, lime juice, charred corn kernels and halved cherry tomatoes.