Chilled Tomatillo Yogurt Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Based on a Martha Stewart recipe. I substitute yogurt for the buttermilk originally called for. Garnish with diced avocado. Ingredients:
2 teaspoons olive oil |
1 onion, coarsely chopped |
1 lb tomatillo, husked, rinsed and quartered |
2 garlic cloves, minced |
1 poblano pepper, coarsely chopped |
2 avocados |
2 (14 ounce) cans chicken broth |
1 teaspoon cumin seed, ground |
1/4 cup cilantro, coarsely chopped |
1 cup plain low-fat yogurt |
kosher salt & freshly ground black pepper |
Directions:
1. Heat olive oil in saucepan over medium heat. Add onion and cook until translucent, about 10 minutes.
2. Add tomatillos, garlic and poblano pepper and cook 5 minutes. Raise heat to medium high, add chicken stock, cumin and cilantro, and cook 10 minutes more. Remove from heat and cool.
3. Pour mixture along with avocados into food processor and puree until smooth, or use submersion blender to puree in the pot.
4. Add yogurt, salt and pepper and combine well. Transfer to bowl and chill in refrigerator.
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