Chilled Buttermilk Tomatillo Soup
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- Yield Serves 4
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Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 medium-size onion, coarsely chopped
- 1 pound tomatillos, husked, rinsed, and quartered
- 2 garlic cloves, minced
- 1 jalapeno pepper, seeded and finely chopped
- 3 cups Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned
- 1 teaspoon ground cumin, plus a pinch for garnish
- 2 tablespoons coarsely chopped cilantro, plus 4 sprigs for garnish
- 1 cup buttermilk
- Kosher salt and freshly ground black pepper
Directions
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Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook until translucent, about 10 minutes. Reduce the heat if the onion begins to brown.
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Add the tomatillos, garlic, and jalapeno and cook for 5 minutes. Raise the heat to medium-high, add the chicken stock, cumin, and cilantro, and cook 10 minutes more. Remove from the heat and cool.
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Pour the mixture into the bowl of a food processer and puree until smooth. Add the buttermilk, salt, and pepper and pulse to combine. Transfer to a bowl and chill in the refrigerator.
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Ladle the soup among 4 bowls and garnish each with a cilantro sprig and the cumin.
This was a great refreshing summer soup that was easy to make and delicious both hot and cold. I used only 2 cups of stock and I thought it was the perfect consistency. I used a fairly large jalapeno and the spice was just right.