Physalis Gazpacho and Quesadillas

Ingredients:

• 1 medium physalis (250 g), coarsely chopped
• 1 cucumber (250 g), coarsely chopped
• 1/2 cup sour cream
• 1 small clove of garlic, grated
• 1 green onion stalk, thinly sliced ​​(white and green parts separated)
• 1/3 cup olive oil, plus more for drizzling
• 1 can (420 g) white cannellini beans, drained and rinsed
• 4 wheat tortillas, 20 cm each.
• 6 slices (170 g) smoked Gouda cheese
• Sliced ​​pickled jalapeños for serving

Preparation:

1. Preheat oven to 350°F (100°C) with a rack 10cm from the heat.
2. Place 1/4 cup sour cream, 1/4 cup ice water with ice cubes, cucumber slices, garlic, white parts of onion, and a large pinch of salt in a blender. Blend until almost smooth, then add the tomatillos.
   
   Puree until smooth, then remove the cap from the blender lid and slowly add 1/4 cup of oil, continuing to blend. Add salt if needed. Refrigerate the soup while you cook. quesadilla.
3. Place the cannellini beans in a bowl, add a pinch of black pepper, and mash with the back of a fork. Place 2 tortillas on a baking sheet, making sure they don't overlap. Brush one side with olive oil. Turn over so the greased side is facing the baking sheet.
   
   Spread the mashed beans over the tortillas, using a fork or your fingers to spread them into an even layer, leaving a 1/2-inch (1.3 cm) gap from the edges. Top each tortilla with 3 slices of cheese (slightly overlapping). Top with the remaining 2 tortillas and brush with butter.
4. Place the quesadillas in the oven and cook for about 1 minute, until crisp and lightly browned. Flip with a spatula and cook for another 1 minute, until the cheese is completely melted and the tortillas are crisp and golden brown. Cut each into 6 triangles.
5. To serve, ladle the soup into 4 chilled bowls, drizzle with olive oil, a couple of grinds of black pepper, and some green onion slices. Serve each serving of soup with 3 quesadilla slices, topped with sour cream and some pickled jalapeños.