Depending on how many chilies you add, Cold Tomatillo Soup could make a good cooler for a hot and spicy meal. An interesting soup for summer. Tomatillos may be either green or orange (ripened) to be used in this soup. The flavors are slightly different.
Cold Tomatillo Soup

Cold Tomatillo Soup
Recipe type: Soups and Stews
Cuisine: American
Serves: 6 servings
  • 2 Tablespoons vegetable oil
  • 2 jalapenos seeded and finely diced
  • 1 small onion, yellow; diced finely
  • 2 pounds tomatillos; husked and quartered
  • 4 Cups chicken stock; homemade
  • salt; to taste
  • 2 Tablespoons cilantro leaves; chopped
  1. Heat oil in a large saucepan over medium-low heat. Add chilies and onion and cook until tender, stirring occasionally, about 10 minutes. Add tomatillos and stock and bring to boil.
  2. Reduce heat, cover and simmer until tomatillos are tender, about 10 minutes. Chill the soup for at least 2 hours before serving.
  3. Before serving, test for salt and ladle into bowls.
  4. Garnish with cilantro.


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