Summery Tomatillo soup


Summery Tomatillo soup

August 16, 2016


Ingredients Westlandpeppers

1 jalapeño

6 tomatillos

4 orange sweet mini peppers


1 red union

4 gloves of garlic

1 slice of white bread

3 tsp sushi or white wine vinegar

100 g goat cheese or feta

pepper, salt en optionally other herbs, such as coriander


1Remove the upper skin of the Tomatillos and cut them into quarters. Now remove the seeds of the jalapeno pepper and sweet mini peppers, then cut them into fine rings, save a few sweet mini pepper rings for the garnish.

2Place the quarters of Tomatillos in a baking dish and let the tomatillos roast by putting the oven on barbecue/grill mode. Do this until they begin to colour nicely. (about 10 minutes)

3Then bake the red onion, jalapeno pepper, and garlic into the pan with a little sunflower oil. Put the roasted tomatillos in the pan with the red onion, jalapeno pepper, and garlic, then stir well for about 2 minutes on a high fire. Add the 3 tablespoons of sushi or white wine vinegar.

4Put all the ingredient, except the goat cheese or feta in the blender. Now finish it with some pepper, salt, and optionally other herbs, such as coriander. Store the soup in the refrigerator because the soup is served cold, so make sure it's really flavoured.

5Crumble the goat cheese or feta and sprinkle it over the soup, then you put the snack pepper rings, that you left out, in the soup. The best thing is to do this at the last moment so they will stay crispy.

6Enjoy your meal! 🙂


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