Chilled Buttermilk Tomatillo Soup

Yield

Yield: 4 Servings

Ingredients

  • 2 tsp extra-virgin olive oil
  • 1 medium-size onion, coarsely chopped
  • 1 pound tomatillos, husked, rinsed, and quartered
  • 2 garlic cloves, minced
  • 1 jalapeño pepper, seeded and finely chopped
  • 3 cups chicken stock
  • 1 tsp ground cumin, plus a pinch for garnish
  • 2 Tbsp coarsely chopped cilantro, plus 4 sprigs for garnish
  • 1 cup buttermilk
  • Salt and freshly ground black pepper, to taste

Instructions

  1. 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.
  2. Add the tomatillos, garlic and jalapeño 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.
  3. 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.
  4. Ladle the soup among 4 bowls and garnish each with a cilantro sprig and the cumin.

Notes

Recipe featured on Marthastewart.com in their “Seasonal Produce Recipe Guide” for Summer.

For more amazing recipes featuring vegetables from your CSA boxes, visit our recipe archives!

 

 

Tomatillos from Harmony Valley Farm
CSA SIGNUP