Green Gazpacho

Preheat the oven to 400 °F. Halve the cucumber lengthwise, remove the seeds, and cut into large chunks. Remove the husk from the tomatillos. Rinse the tomatillos well and quarter. Deseed and chop the green bell pepper. Trim the scallion and cut into 3 pieces. Peel the kiwi. Halve the jalapeno. Halve the lime. Trim about 1 inch off both ends of the multigrain roll, and add the trimmed “heels” to a blender.

In the blender combine the chopped cucumber, quartered tomatillo, chopped bell pepper, kiwi, scallion pieces, kiwi, juice from the lime, just the roll heels, and garlic. Add the champagne vinegar, half of the jalapeno, ¼ tsp salt, 2 tbsp olive oil. Blend the gazpacho until smooth. Taste and season with salt, and add more jalapeno if you like it spicier. Place the gazpacho in the fridge to chill. Thinly slice any remaining jalapeno.

Halve the remaining multigrain roll and drizzle with 1 tsp olive oil per side. Place directly on the oven rack until toasted, about 4 to 6 minutes. Spread the Treeline Scallion Cashew Cheese on the toasted roll and sprinkle with salt.

Pour the green gazpacho into large bowls. Top gazpacho with sliced jalapeno, pumpkin seeds, and drizzle each with ½ tsp olive oil. Serve with multigrain toasts.