Best 3 Chilled Tomatillo Soup Recipes
Indulge in the tantalizing flavors of chilled tomatillo soup, a refreshing and tangy dish perfect for warm weather. This vibrant soup is a delightful symphony of fresh ingredients, seamlessly blending the tangy bite of tomatillos, the cooling essence of cucumbers, the creamy richness of avocado, and the zesty kick of cilantro. Garnished with crumbled cotija cheese and a squeeze of lime, this chilled soup offers a harmonious balance of flavors and textures, leaving your palate refreshed and satisfied.
This article presents a collection of recipes that explore the versatility of chilled tomatillo soup, catering to various dietary preferences and culinary inclinations. Dive into the classic recipe for a traditional chilled tomatillo soup, a vegan delight bursting with garden-fresh flavors. Discover a tantalizing roasted tomatillo soup, where the smoky notes of roasted tomatillos add an extra layer of depth and complexity to the soup's profile. For those seeking a spicy kick, the spicy chilled tomatillo soup is a fiery fiesta of flavors, sure to ignite your taste buds.
CHILLED TOMATILLO AND CUCUMBER SOUP
Categories Soup/Stew Milk/Cream Sauté Cucumber Summer Chill Tomatillo Jalapeño Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Char poblano chilies over gas flame or under broiler until blackened on all sides. Enclose in paper bag; cool 10 minutes. Peel and seed chilies, then cut into 1-inch pieces.
- Heat oil in heavy medium saucepan over medium heat. Add onion and garlic; saut 5 minutes. Add tomatillos and cucumber; saut until onion begins to brown, about 5 minutes. Add broth and poblano chilies; bring to boil. Reduce heat to medium-low and simmer until tomatillos are tender, about 10 minutes. Stir in jalape‱os, lime juice and cilantro. Cool completely. Working in batches, puree soup in blender. Transfer to large bowl; stir in cream. Season to taste with salt and pepper. Chill soup until cold, at least 3 hours or overnight. Divide soup among 6 bowls. Sprinkle with green onions and serve.
- *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
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.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- 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.
- 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.
CHILLED TOMATILLO SOUP
From a fantastic regional cookbook from the Junior League of North Harris County (Houston). It is called Texas Ties, and I have NEVER had a bad recipe from the book. This is good both hot or cold. As would be expected with tomatillos and lime juice, this soup is quite citrus-y. I like the leftover soup as a dip with raw jicama.
Provided by gourmetmomma
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine the tomatillos with enough water to cover in a saucepan. Bring to a boil and cook for 5 minutes, or until tender. Drain tomatillos.
- In a large food processor (or in batches in the blender, or using a stick blender), process the tomatillos, onion, poblanos, lime juice, cilantro, cumin, salt, sugar, and garlic until smooth.
- Combine the tomatillo mixture with the half and half and jicama in a bowl and mix well. Cover and refrigerate to allow flavors to meld (1 to 4 hours).
- Ladle the soup into bowls. Garnish each with additional tomatillos, cilantro, and almonds.
- For a smoother soup, process the jicama as well.
- For a heated soup, you may find it neccessary to thin with chicken stock.
Tips:
- Select ripe tomatillos: Look for tomatillos that are firm and have a vibrant green color. Avoid any that are bruised or have brown spots.
- Roast the tomatillos: Roasting the tomatillos enhances their flavor and gives the soup a smoky depth. You can roast them in the oven or on a grill.
- Use a high-powered blender: A high-powered blender will ensure that the soup is smooth and creamy. If you don't have a high-powered blender, you can use a regular blender, but you may need to blend the soup in batches.
- Chill the soup thoroughly: The soup is best served chilled, so make sure to give it plenty of time to chill in the refrigerator. You can chill the soup for several hours or overnight.
- Garnish with fresh herbs: When serving the soup, garnish it with fresh herbs such as cilantro or basil. This will add a pop of color and flavor to the soup.
Conclusion:
Chilled tomatillo soup is a refreshing and flavorful soup that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. Whether you like your soup spicy or mild, creamy or tangy, there is a chilled tomatillo soup recipe out there for you. So next time you are looking for a light and delicious soup, give chilled tomatillo soup a try. You won't be disappointed!
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