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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

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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, 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

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    Ladle the soup among 4 bowls and garnish each with a cilantro sprig and the cumin.

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Reviews (1)

  • ogljo 3 Aug, 2011

    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.