TOMATILLO SOUP

Enjoy this hearty way to enjoy tomatillos in summer. Roasted tomatillos combine with yummy veggies in this pureed, chilled tomatillo soup. A great cold soup for a hot night and easy to make ahead.

Course entree, Snacks and Starters, Soup

Cuisine American

Keyword soup, summer, vegan, vegetables, vegetarian

Prep Time 20

Cook Time 20

Chilling Time 30

Servings cups

Calories 78kcal

Author Luci Petlack

Ingredients

10 tomatillos about ¾ lb.
1 medium onion chopped into large pieces
2 cloves garlic peeled and smashed
1 tablespoon olive oil
½ teaspoon fine sea salt
6- inch cucumber such as English or Persian cut into 8 pieces
1 green bell pepper core removed, cut into large pieces
¼ cup cilantro leaves
Juice of one lime
1 cup water
1 teaspoon fine sea salt plus more to taste
¼ teaspoon ground black pepper
Cilantro and tortilla chips for garnish

Instructions

Preheat the oven to 400 degrees F.
To prepare the tomatillos, remove the outer wrapping "paper" and run tomatillos under warm water to remove stickiness. Quarter each tomatillo
Spread the tomatillos, onion, and garlic in a single layer on a baking sheet. Drizzle with the olive oil and sprinkle with salt. Move the vegetables around to coat them in the oil. Bake for 20 minutes, until the tomatillos smash when pressed with a fork. Let cool until you can handle, about 15 minutes.
Add the contents of the baking sheet to a blender. Put in the cucumber and green bell pepper. Add the cilantro and lime juice. Puree on high until smooth and only little green flecks of cilantro remain. Add up to 1 cup of water to reach the desired thickness. Add salt* and pepper. Puree again.
Eat at room temperature or chilled. Soup will thicken as it chills. You can add more water and salt as needed.

Notes

Only about 1 cup of water is recommended. The more you add, the more it will take away from the flavor of the soup and will need to adjust the salt to taste.

(Note from me: I added a ¼ cup when making it. Then about another ¾ cup after it chilled and I photographed it.)

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