Rating: 3.5 stars
6 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

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Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews (1)

6 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
08/03/2011
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.