Chilled Buttermilk Tomatillo Soup
Tomatillo soup is the perfect antidote to prickly summer heat. Sharp and citrusy, yet smooth and refreshing, it seems especially good after a long day of work in the garden.
- Servings: 4
- 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
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.
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.
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.
Ladle the soup among 4 bowls and garnish each with a cilantro sprig and the cumin.