Toasted Pepitas

Let's Cook

1. Step 1.

   Preheat the oven to 350°F. In a small bowl, combine 2 cups raw pepitas, 2 teaspoons avocado oil, and 1 teaspoon fine sea salt, stirring well until the pepitas are completely and evenly coated.

2. Step 2.

   Spread the pepitas on a baking sheet in a single layer. Bake for 10 to 15 minutes, stirring halfway through, until golden brown. Remove from the oven and transfer to a cool baking sheet to stop cooking. Let cool completely before transferring to an airtight container. Store at room temperature for up to one month.

3. Step 3.

   Preheat the oven to 375°F. On a sheet tray, toss 2 pounds peeled tomatillos and the whole jalapeño and serrano peppers (stems removed) with 1 tablespoon of the avocado oil. Roast for 20 to 30 minutes until the vegetables are beginning to brown in spots and softened.

4. Step 4.

   While the tomatillos and peppers roast, char the trimmed green onions over an open flame (or a gas burner), turning frequently, for about 4 to 5 minutes until lightly blackened. Set aside.

5. Step 5.

   In a blender, add the juice of 1 lime, 1 peeled and seeded ripe avocado, the remaining 3 tablespoons avocado oil, and the charred green onions. Transfer the roasted tomatillos to the blender. Pulse and blend to start breaking up the vegetables, but do not purée.

6. Step 6.

   Make a slit in each roasted chile and gently remove the seeds. Add the seeded chiles to the blender along with ¼ cup toasted sliced almonds, a pinch of sea salt, and a splash of apple cider vinegar. Continue to pulse until the gazpacho is smooth and uniform but still has a slight bit of texture, about 3 to 4 minutes.

7. Step 7.

   Chill the gazpacho for at least 1 to 2 hours before serving. Pour into chilled bowls and garnish with a spoonful of pumpkin seed dip (if using) and torn fresh mint leaves.