Spicy Cold Tomatillo Soup

Save
Rate
Print
Email
Facebook - Share this

Connect with Facebook to easily update your status and share photos, recipes, and more with your friends.

More Ways to Share:

To make a Southwest-style soup, garlic, tomatillos, and a serrano chile are first roasted in the oven to bring out their smoky sweetness. Fresh cilantro and lime juice brighten the flavors. Garnish each serving with chunks of nutty avocado. Tomatillos, members of the cape gooseberry family, have a thin papery skin that should be removed before eating or cooking. The soup can be made up to one day ahead and stored, covered, in the refrigerator. Just before serving, stir until ingredients are combined; garnish with avocado. Since avocado begins to discolor rapidly when exposed to air, it should be cut at the last minute.

Ingredients

Makes 1 quart

1 pound tomatillos, hulled and washed
3 garlic cloves, unpeeled
1 serrano chile
1 cup peeled, seeded, and roughly chopped cucumber
1/4 cup roughly chopped onion
1/4 cup roughly chopped cilantro
1/2 cup homemade or low-sodium canned chicken stock, skimmed of fat
1 tablespoon freshly squeezed lime juice
1/2 teaspoon coarse salt
1/2 cup plain nonfat yogurt
1/2 cup water
FOR THE GARNISH
1 small avocado, peeled, pitted, and cut into 1-inch cubes

Directions

Heat broiler. Place tomatillos, garlic, and serrano chile in a single layer on a rimmed baking sheet, and roast until tomatillos are soft and browned in spots, about 5 minutes. Turn all items; continue cooking until other side is soft and browned, about 5 minutes more. Remove from heat; let cool slightly.
Transfer baking sheet to a wire rack; let cool completely. Peel garlic; place cloves in the bowl of a food processor fitted with the metal blade. Add tomatillos, serrano, and any accumulated juices along with cucumber, onion, cilantro, stock, lime juice, and salt; blend until mixture is smooth. Add yogurt and the water; process until they are just combined.
Transfer to a large bowl or plastic storage container; cover with plastic wrap. Refrigerate at least 2 hours. To serve, ladle into bowls; garnish with avocado.

From Martha Stewart Living, July 2002