Chilled Tomatillo and Cucumber Soup

tomatillos
  • ½ - ¾ lb tomatillos, husked, washed, and quartered
  • 1 medium onion, chopped
  • 2 cloves garlic, peeled and smashed
  • 1 TBLS olive oil
  • Salt, to taste
  • 1-2 cucumbers, peeled and chopped
  • 1 green bell pepper, chopped
  • Juice of one lime

Preheat oven to 400. Toss tomatillos, onion, and garlic on baking sheet with oil and salt. Roast 20 minutes, cool, and smash tomatillos. Add all ingredients to blender and puree until smooth. Thin with ¼-1 cup water. Season with salt and pepper. Serve chilled.