Tomatillo Chile Gazpacho with Roasted Baby Zucchini, Figs & Microgreens

• 6 medium tomatillos, husked and quartered
• 1 small shallot, sliced
• 2 garlic cloves, sliced
• 1 green serrano or jalapeño, sliced
• 3 tbsp extra virgin olive oil
• 80 ml toasted pistachios
• Bunch of fresh cilantro, washed
• Bunch of scallion, washed
• 1 tbsp fresh lime juice
• 1 tsp champagne vinegar
• Flaky salt
• Freshly cracked black pepper

• Roasted zucchini

• 1 baby green zucchini, cut into wedges
• 1 baby yellow zucchini, cut into wedges
• 1 tbsp extra virgin olive oil
• Flaky salt

• Torched figs

• 4 ripe but firm figs
• 9 g light brown sugar
• Pinch of flaky salt

• Finish with

• Microgreens
• Cherry tomatoes
• 2 tbsp toasted pistachios, chopped
• Small cilantro leaves (optional)
• Extra virgin olive oil
• Flaky salt

1. 1

   Preheat the oven to 220 °C (220 °C).

2. 2

   Toss the assorted zucchini with the olive oil and flaky salt. Roast for 10–12 minutes until lightly caramelised but still holding their shape. Set aside to cool.

3. 3

   Heat the olive oil in a saucepan over medium heat. Sauté the shallot, garlic, and serrano for 3–4 minutes until softened. Add the tomatillos and cook for 8–10 minutes, stirring occasionally, until they soften and release their juices. Stir in the toasted pistachios and cook for 1 minute.

4. 4

   Transfer everything to a blender. Add the cilantro, lime juice, scallions, champagne vinegar, and a generous pinch of flaky salt. Blend until completely smooth. Pass through a fine-mesh sieve and chill until ice cold.

5. 5

   Cut the figs into wedges. Sprinkle the cut sides lightly with brown sugar and a pinch of flaky salt. Let sit for 30 seconds, then caramelise the sugared sides with a blowtorch until golden. Cool completely.

Assembly

6. 6

   Pour the chilled gazpacho into a plate/bowl.

7. 7

   Arrange the roasted zucchini and torched fig wedges in two shallow bowls.

8. 8

   Add the microgreens.

9. 9

   Finish with the chopped pistachios, cilantro, a drizzle of extra virgin olive oil, and flaky salt.

10. 10

    Serve immediately and enjoy.