Adapted from From Deborah Madison’s Vegetarian Cooking for Everyone
Every summer I have an abundance of tomatillos and this is one of my favorite ways to showcase them. This chilled soup has a lot going on, the heat of the chilis, tang of the tomatillos, then blended with the smooth avocado and yogurt. It’s so easy to make and the perfect appetizer for warm summer days. Chilled soups are my secret weapon for summer entertaining. You make them ahead of time, they wait patiently in the fridge, serve in a beautiful bowl, garnish and serve. You think guacamole is a hit, try this.
2 Bunches Green Onions, white & some green chopped
1 Bell Pepper
2 Tablespoons of Olive Oil
12 Ounces Tomatillos, Husked and Rinsed
1 Celery Rib, Chopped
1 Scant Teaspoon Chopped Ginger
2 Tablespoons Chopped Parsley
3 Tablespoons Chopped Mint
2 Jalapeno Chiles, seeded & diced
4 Cups Vegetable Stock*
1 Teaspoon Salt
2 Large Avocados
½ Cup Yogurt or Buttermilk
Juice of 1 Lime
2 Teaspoons Chopped Cilantro
Set aside a few onions & some pepper for the garnish. Heat the oil in a soup pot & add the tomatillos. Sauté over high heat until they take on some color, about 5 minutes, then add the green onion, pepper, celery, ginger, parsley, 2 tablespoons of mint and half of the jalapeno chiles. Sauté, stirring frequently until the tomatillos are browned in places, about 10 minutes. Add the stock and salt, the bring to a boil. Lower the heat and simmer, partially covered until the tomatillos fall apart, 15 – 20 minutes. Let cool, the puree with the avocados and yogurt or buttermilk. Chill well. Taste for salt and pepper.
For the garnish mix the remaining 1 Tablespoon of mint, green onions, pepper, chilis, and lime juice. Serve in chilled bowls and top with the garnish.