Chilled Buttermilk Tomatillo Soup

The tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country’s cuisine.

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  • 2 teaspoons extra-virgin olive oil
  • 1 medium-size onion, coarsely chopped
  • 1 pound tomatillos, husked, rinsed, and quartered
  • 2 garlic cloves, minced
  • 1 jalapeno pepper, seeded and finely chopped
  • 3 cups chicken stock, or low-sodium canned
  • 1 teaspoon ground cumin, plus a pinch for garnish
  • 2 tablespoons coarsely chopped cilantro, plus 4 sprigs for garnish
  • 1 cup buttermilk
  • Kosher salt and freshly ground black pepper


  1. Step 1

    Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook until translucent, about 10 minutes. Reduce the heat if the onion begins to brown.

  2. Step 2

    Add the tomatillos, garlic, and jalapeno and cook for 5 minutes. Raise the heat to medium-high, add the chicken stock, cumin, and cilantro, and cook 10 minutes more. Remove from the heat and cool.

  3. Step 3

    Pour the mixture into the bowl of a food processer and puree until smooth. Add the buttermilk, salt, and pepper and pulse to combine. Transfer to a bowl and chill in the refrigerator.

  4. Step 4

    Ladle the soup among 4 bowls and garnish each with a cilantro sprig and the cumin.