• 19 Ratings

Tomatillos, members of the cape gooseberry family, have a thin papery skin that should be removed before eating or cooking.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes

Since avocado begins to discolor rapidly when exposed to air, it should be cut at the last minute. The soup can be made up to 1 day ahead and stored, covered, in the refrigerator. Just before serving, stir until ingredients are combined; garnish with avocado.

Reviews

19 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 10
  • 2 star values: 1
  • 1 star values: 1