Simple Green Gazpacho with Roasted Vegetables

Ingredients:

Vegetables

• Olive oil for greasing
• 4 green onions
• 4 tomatillos, cut in half
• 2 zucchinis, cut into 1cm thick slices lengthwise.

Soup

• 0.5 cup plain Greek yogurt
• 8-10 fresh basil leaves
• 2 Kirby cucumbers or 1 English cucumber, quartered (do not peel)
• 2 cloves of garlic
• Juice of 1 lemon

For serving

• 1/4 cup plain Greek yogurt
• 2 tablespoons of honey
• Hot green pepper sauce

Preparation:

1. Vegetables:
   
   Preheat the grill to 200°C (400°F). Brush the green onions, tomatillos, and zucchini with oil, then sprinkle with salt and place them on the grill over direct heat. Cook, turning occasionally, until the vegetables are charred and the tomatillos are slightly softened, about 5 minutes.
2. Soup:
   
   In a blender, combine green onions, tomatillos, and zucchini with yogurt, basil, cucumber, garlic, lemon juice, and a pinch of salt.
3. Blend until smooth. If the consistency is too thick, add a handful of crushed ice and blend; the soup should become thinner! Taste and add salt. Refrigerate for at least four hours or overnight.
4. Mix the yogurt with honey in a small bowl. Serve the soup in bowls, drizzled with the yogurt sauce and a few drops of hot sauce.