|Source||Adapted from the Rebar Modern Food Cookbook|
|Prep time||20 minutes|
|Total time||20 minutes|
A brightly flavored, chilled soup that's perfect for those hot days of summer when you don't want to warm up your kitchen. Serve with a dollop of sour cream and a bit of crusty bread, or alongside a cheesy quesadilla.
Remove the papery husks from the tomatillos and wash all vegetables. Place the tomatillos, zucchini, cucumber, green pepper, garlic, scallions and herbs in a food processor along with the olive oil, rice vinegar and lime juice. Pulse until thoroughly blended. Add up to a 1/2 cup of water until you achieve a viscous soup. Add salt and pepper to taste. Transfer to a covered bowl and let sit overnight in the refrigerator to allow flavors to meld.
Serve chilled. For extra pizzazz, zest one of the limes and mix into the sour cream before dolloping on top of each serving.