Gazpacho Verde | Williams Sonoma

Ingredients

• 1 lb. tomatillos, husks removed
• 1 yellow onion, sliced
• 2 jalapeño chilies, halved and seeded
• 1/4 cup walnuts
• 1 green bell pepper, seeded and coarsely chopped
• 1 English (hothouse) cucumber, peeled and coarsely chopped
• 2 garlic cloves
• 2 Tbs. olive oil
• Juice of 1 lime
• 1 Tbs. minced fresh flat-leaf parsley
• Salt and freshly ground black pepper, to taste
• Cayenne pepper, to taste
• 1 jicama, peeled and diced