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Tomatillo Soup

Fresh Tomatillo soup for 2. Serve this cold soup as an appetizer for a Mexican night, lunch, or a light meal on a warm day.

Vegetarian
Appetizer
SoupHealthyNorth American
30 minutes
2 people

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Tomatillo soup Westlandpeppers
Tomatillo Soup

Fresh Tomatillo soup for 2. Serve this cold soup as an appetizer for a Mexican night, lunch, or a light meal on a warm day.

Vegetarian
Appetizer
SoupHealthyNorth American
30 minutes
2 people

Share:

Tomatillo soup Westlandpeppers

Here's how to make it

1
Remove the husks from the tomatillos and clean them well. Then cut them into quarters. Remove the seeds from the jalapeño peppers and snack peppers, then slice them into fine rings. Save a few rings of snack peppers for garnish.

2
Grill the tomatillos in the oven on the grill setting for about 10 minutes, until they start to get a nice color.

3
Next, sauté the red onion, jalapeño pepper, mini bell peppers, and garlic in the pan with a little sunflower oil. Once the onion is softened, you can add the roasted tomatillos. Stir well over high heat for about 2 minutes. Now, deglaze the pan with the chicken broth and 3 tablespoons of white wine vinegar.

4
Remove the pan from the heat and add the slice of white bread. Blend it or use an immersion blender until you have a smooth soup. Season it with pepper, salt, and any other herbs you like, such as cilantro. Feel free to season it quite boldly, as the soup will be served cold. Store it in the fridge until serving.

5
Crumble the feta and sprinkle it over the soup. Garnish the soup with the remaining mini bell peppers and a little cilantro, if you like. It's best to do this at the last minute to keep them nice and crispy.

Ingredients

500g
2 green ones
4 orange pieces
  • 1 red onion
  • 4 cloves of garlic
  • 1 slice of white bread
  • 200 ml chicken broth
  • 3 tbsp sushi or white wine vinegar
  • 100 g feta
  • pepper, salt, and any other herbs you like, such as cilantro

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Westlandpeppers

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2678 KZ De Lier

Email

westlandpeppersinfo@gmail.com

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