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Spicy Cold Tomatillo Soup

    • Photo: Sang An
    • Photo: Sang An
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    Tomatillos, members of the cape gooseberry family, have a thin papery skin that should be removed before eating or cooking.
    Martha Stewart Living, July
    • Yield Makes 1 quart
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    Ingredients

    • 1 pound tomatillos, hulled and washed
    • 3 garlic cloves
    • 1 serrano chile
    • 1 cup cucumber, peeled, seeded, and roughly chopped
    • 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 fresh lime juice
    • 1/2 teaspoon coarse salt
    • 1/2 cup plain nonfat yogurt
    • 1/2 cup water
    • 1 small avocado, peeled, pitted, and cut into 1-inch cubes, for garnish

    Directions

    1. 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.
    2. 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.
    3. 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.

    Cook's Note

    Since avocado begins to discolor rapidly when exposed to air, it should be cut at the last minute.

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