2 Persian cucumbers
1 ½ pounds tomatillos, husked
1 clove garlic
½ small shallot
1 green bell pepper, stem removed
1 teaspoon distilled white vinegar
1 tablespoon olive oil
Edna Valley Vineyard Extra Virgin Olive Oil
Freshly ground black pepper
In a Vitamix blender, combine cucumbers, tomatillos, garlic, shallot, and green bell (seeds included). Blend for a few minutes until smooth. Add vinegar and olive oil, pulse until combined. Pour into a container and chill for a few hours or overnight.
Serve cold with a drizzle of Edna Valley Vineyard Extra Virgin Olive Oil, fresh chives, and freshly ground black pepper. Enjoy with Edna Valley Vineyard’s WMS Sauv Blanc. Cheers!