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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
Fresh chives
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!

Kendra Aronson
Food Stylist

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