Tomatillo Soup

Fresh Tomatillo soup for 2 persons. Serve the cold soup as a starter for a Mexican evening, lunch or light meal on a hot day.

30 minutes
2 persons

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Tomatillo soup Westlandpeppers
Tomatillo Soup

Fresh Tomatillo soup for 2 persons. Serve the cold soup as a starter for a Mexican evening, lunch or light meal on a hot day.

30 minutes
2 persons

Share:

Tomatillo soup Westlandpeppers

This is how you make it

1
Remove the papery ‘lantern’ from the tomatillos and wash them well. Then cut them into quarters. Remove the seeds from the jalapeño pepper and the snack peppers, then cut them into fine rings. Save a few rings of snack peppers for the garnish.

2
Grill the tomatillos in the oven on grill mode for about 10 minutes, until they start to colour nicely.

3
Then fry the red onion, jalapeño pepper, snack peppers and garlic in the pan with a little sunflower oil. When the onion is soft, you can add the roasted tomatillos. Stir well for about 2 minutes on high heat. Add the chicken stock and 3 tablespoons of sushi / white wine vinegar.

4
Remove the pan from the heat and add the slice of white bread. Put in the blender and mix until you have a smooth soup. Season to taste with salt, pepper and any other spices you like, such as coriander. It is best to season it strongly, because the soup is served cold. Store in the fridge before serving.

5
Crumble the feta and sprinkle it over the soup. Decorate the soup with the remaining snack peppers and some coriander. It is best to do this at the last minute, so they stay nice and crisp.

Ingredients

  • 1 red onion
  • 4 garlic cloves
  • 1 slice of white bread
  • 200 ml chicken stock
  • 3 tbsp sushi or white wine vinegar
  • 100 g feta cheese
  • pepper, salt and possibly other herbs such as coriander

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