Green Cucumber Tomatillo Gazpacho

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   Preheat a grill to medium-high heat. On a plate or small baking sheet, toss the tomatillos, onion, garlic, and jalapeno with drizzles of

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   and a few pinches of sea salt.

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   Wrap the garlic cloves in a piece of foil and place all the vegetables directly on the grill. Grill 4 to 5 minutes per side, or until the tomatillos are soft, charred, and just starting to burst, and the onion and jalapeno are charred and soft. Remove from the grill and unwrap the garlic. Let cool, then chill completely. (This step can be done in advance.)

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   In a blender, combine the chilled tomatillos, onion, garlic, 1/4 of the jalapeno pepper, 1/4 cup of

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   , cucumber, cilantro, lime juice, 1/2 teaspoon salt, honey, and the yogurt. Blend until smooth. Season with more salt, if desired (I add 1/2 teaspoon). Taste and add the remaining jalapeno, if desired, for more spice. Chill the soup until ready to serve.

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   Yogurt drizzle: In a small bowl, mix the yogurt, lime juice, water, and a pinch of sea salt.

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   Serve the soup with the yogurt drizzle and any desired garnishes.

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   This recipe created by

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   is in partnership with

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    .

* Per serving · 4 servings · Values may vary.