SPICY COLD TOMATILLO SOUP
Tomatillos, members of the cape gooseberry family, have a thin papery skin that should be removed before eating or cooking.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 1 quart
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 146 g, Cholesterol 1 g, Fat 9 g, Fiber 5 g, Protein 4 g, Sodium 372 g
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Prashant Bhandari
[email protected]This soup is a great way to use up leftover tomatillos.
Sajjad Bhai
[email protected]I would give this recipe 4 out of 5 stars.
Luna Marta
[email protected]Easy to make and delicious!
Yassen 2010
[email protected]This soup was just okay. I found it to be a bit too spicy for my taste, and the tomatillos gave it a strange flavor.
Asiime destin
[email protected]This soup was amazing! I love the combination of sweet and spicy, and the tomatillos give it a really unique flavor. I will definitely be making this again.