Chilled Tomatillo Soup Recipes

Steps:

• 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.
• 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.

Steps:

• Heat oil over high heat in a large saucepan or Dutch oven. Saute chicken in oil until both sides are browned, approximately 2 minutes per side. Remove the chicken, and set aside.
• Add onions and garlic to saucepan, and saute until golden. Stir in the tomatillos, jalapeno peppers, and broth. Bring to a boil. Reduce heat, cover the pot, and simmer for about 15 minutes.
• Puree vegetables in batches in a blender or food processor. Return to pot, and reheat. At this point taste the soup; if not piquant enough, add cayenne pepper or pepper sauce.
• Slice the chicken into thin slices, and then shred. Stir into soup. Season to taste with salt and pepper.
• When ready to serve, stir in the minced cilantro and ladle into bowls. Put a dollop of sour cream on top of each portion, and let it melt a bit. Top each dollop with a single cilantro leaf, and serve immediately.

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.

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.

Steps:

• Whisk the green onion, tomato juice, sour cream, lemon zest and juice together. Season with salt and pepper and chill until dinner time. Chill cucumber and cantaloupe dice separately. Right before serving, combine the tomato juice mixture with the cucumber and cantaloupe, adjust the seasoning and serve with slices of fresh avocado.

Steps:

• Heat 1/4 cup olive oil in a Dutch oven over medium-low heat. Add the onion and cook, stirring, until softened, 8 to 10 minutes. Add the garlic and red pepper flakes and cook until softened, about 1 minute. Increase the heat to medium, add the tomatoes and 1/2 teaspoon salt, and cook, stirring occasionally, until juicy, 2 to 3 minutes. Add the tomato juice, basil sprigs and 3 cups water. Bring to a simmer and cook until the tomatoes are very soft, 15 to 20 minutes.
• Add 3 cups bread cubes and return the soup to a simmer. Cook, mashing the bread with a wooden spoon, until broken down, 5 to 7 minutes. Discard the basil sprigs. Stir in the vinegar. Working in two batches, puree the soup in a blender until smooth, adding 2 tablespoons olive oil per batch. Refrigerate until cold, at least 2 hours or overnight.
• Before serving, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the remaining 2 cups bread cubes; cook, tossing, until golden, 5 to 6 minutes. Season the soup with salt; top with the croutons and chopped basil.

Steps:

• Saute all veggies in olive oil for 5 - 10 minutes over med-high heat.
• Add spices and saute a few more minutes.
• Add broth and simmer for about 20 minutes.
• Add juices and cilantro.
• Salt to taste.

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.

Steps:

• In medium saucepan, heat oil; add onion and garlic.Cook, stirring occasionally, until onion is translucent, about 5 minutes.Add broth, tomatillos and jalapeno pepper; bring to a boil. Reduce heat to medium low; simmer,partially covered, 7 minutes. Remove from heat; cool slightly.
• In blender or food processor, puree tomatillo mixture, in batches, until smooth; return to saucepan. Add pasta and sour cream; cook just until heated through. Ladle evenly into 4 soup bowls; sprinkle with almonds.

Steps:

• Heat oil in a Dutch oven over medium heat. Add onion and cook until translucent, about 5 minutes. Add Hatch chiles and garlic; cook until fragrant, about 1 minute. Add tomatillos, broth, and diced tomatoes and green chiles; bring to a boil.
• Reduce heat and cook until vegetables are tender, 10 to 15 minutes. Puree with an immersion blender until smooth.
• Add chicken, pinto beans, corn, taco seasoning, chicken base, and cumin and return to a boil. Reduce heat and simmer for 20 minutes. Season with salt and pepper and serve.

Steps:

• To make the soup:
• In a food processor purée the tomatoes and force the purée through a fine sieve into a saucepan, pressing hard on the solids. In a small bowl stir together the cornstarch and the broth and stir the mixture into the tomato purée. Bring the mixture to a boil, stirring, remove the pan from the heat, and stir in the lemon juice, the sugar, the whole basil leaves, and salt and pepper to taste. Let the soup cool and chill it, covered, for at least 8 hours. The soup may be made 2 days in advance and kept covered and chilled.
• Discard the whole basil leaves, ladle the soup into 6 bowls, and garnish each serving with a dollop of the sour cream and some of the chopped basil. Drizzle the soup with the oil and serve it with the toasts.
• To make the garlic baguette toasts:
• In a small skillet cook the garlic in the oil over moderate heat, stirring, until it begins to turn golden, brush the bread wedges with the oil, and on a baking sheet bake them in the middle of a preheated 375°F. oven for 10 minutes, or until they are golden. Sprinkle the toasts with the salt and break them in half. Makes 12 toasts.