Chilled Tomatillo and Yogurt Soup
The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!
Ingredients:
1 lb tomatillos, hulled and washed
3 garlic cloves, unpeeled
1 serrano chile
1 cup peeled, seeded, and roughly chopped cucumber
1/4 cup roughly chopped onion
1/4 cupp roughly chopped cilantro, plus more for garnish
1/2 cup homemade or low-sodium canned chicken stock, skimmed of fat
1 Tbsp freshly squeezed lime juice
1/2 tsp coarse salt
1/2 cup plain nonfat yogurt
1/2 cup water
2 avocados, cut into cubes (optional)
Instructions:
Heat broiler. Place tomatillos, garlic, and serrano chile in a single layer on a rimmed baking sheet, and roast until tomatillos are soft and browned in spots, about 7 minutes. Turn all items continue cooking until other side is soft and browned, about 5 minutes more. Remove from heat and let cool slightly.
Transfer baking sheet to a wire rack and let cool completely. Peel garlic and place cloves in the bowl of a food processor fitted with the metal blade. Add tomatillos, serrano, and any accumulated juices along with cucumber, onion, cilantro, stock, lime juice, and salt. Blend until mixture is smooth. Add yogurt and the water, and process until they are just combined.
Transfer to a large bowl or plastic storage container and cover with plastic wrap. Refrigerate at least 2 hours. To serve, ladle into bowls and garnish with avocado and/or cilantro leaves.
From Martha Stewart Living.