Fresh Tomatillo soup for 2 persons. Serve the cold soup as a starter with a Mexican evening, lunch or light meal on a warm day.
1Remove the hulls from the tomatillos and clean them well. Then cut into quarters. Remove the seeds of the jalapeño pepper and the snack peppers, then cut them into fine rings. Keep a few rings of snack peppers for the garnish.
2Grill the tomatillos in the oven on grill stand for about 10 minutes, until they start to color nicely.
3Then fry the red onion, jalapeño pepper, snack peppers and garlic in the pan with a little sunflower oil. When the onion is cooked, add the roasted tomatillos, stir well for about 2 minutes on high heat. Add the chicken stock and 3 tablespoons of white wine vinegar.
4Remove the ingredients from the fire and put all ingredients except the feta in the blender or food processor. Season to taste with pepper, salt and possibly other spices such as coriander. It should be seasoned quite strongly as the soup is served cold. Keep refrigerated before serving.
5Crumble the feta cheese and sprinkle it over the soup. Decorate the soup with the remaining snack peppers and possibly some coriander. It is best to do this only at the last moment, this way they stay nice and crispy.
4 orange snack peppers
1 red onion
4 garlic cloves
1 slice of white bread
100 gfeta cheese
100 mlchicken stock
3 tbsp sushi or white wine vinegar
pepper, salt and possibly other spices such as coriander