Tomatillo Soup

Fresh Tomatillo Soup for 2 people. Serve the cold soup as an appetizer with a Mexican evening, lunch or light meal on a hot day.

30 minutes

2 persons

Tomatillo Soup

Fresh Tomatillo Soup for 2 people. Serve the cold soup as an appetizer with a Mexican evening, lunch or light meal on a hot day.

Vegetarian

Appetizer

Soup Healthy North American

30 minutes

2 persons

Here's how to make it

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

Grill the tomatillos in the oven on grill setting for about 10 minutes, until they begin to color nicely.

Next, sauté the red onion, jalapeño pepper, snack peppers and garlic in the pan with a little sunflower oil. Once the onion is sautéed, the puffed tomatillos can be added, stirring very well for about 2 minutes over high heat. Now deglaze with the chicken stock and 3 tablespoons of white wine vinegar.

Remove the pan from the heat and add the slice of white bread. Put in the blender or blend with a hand blender until smooth. Season to taste with salt, pepper and any other spices, such as cilantro. It may be seasoned quite vigorously, as the soup is served cold. Store in the refrigerator before serving.

Crumble the feta and sprinkle it over the soup. Decorate the soup with the remaining snack peppers and some cilantro, if desired. It is best to do this only at the last minute, that way they stay nice and crunchy.

Ingredients

500g

Tomatillo

2 pieces of green

Jalapeño

4 pieces orange

Snack pepper

1 red onion
4 cloves of garlic
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 spices such as cilantro

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Here's how to make it

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