This cold soup is a tasty mixture of all kinds of green vegetables. For the best results, make it a few hours ahead of when you want to eat to let it chill and settle before serving. Serve as a light first course—really a puréed salad—or add some of the more substantial garnishes for a more filling experience. Some garnish options include:
- finely chopped parsley, mint, dill, and/or cilantro
- chopped avocado
- diced radish
- minced chile
- finely chopped green onion
- grilled shrimp
- chopped hard-boiled egg
The bread or almonds will thicken the soup a bit; they are delicious and make this soup more filling, but they are completely optional.
- 8 to 10 tomatillos
- 2 large cucumbers
- 2 green peppers
- 1 to 3 small hot green chiles
- 3 green onions
- 1 clove garlic
- Optional: 4- to 5-inch length baguette (or 1/4 cup slivered almonds)
- 1/3 to 1/2 cup extra-virgin olive oil
- 2 Tablespoons champagne vinegar
- 2 Tablespoons lime juice
- 1 teaspoon fine sea salt (plus more to taste)
- chopped avocado, diced radish, minced chile, finely chopped green onion, grilled shrimp, chopped hard-boiled egg
- Remove the papery husks from the tomatillos and rinse them clean. Roughly chop them and put them in a blender. Whirl until the tomatillos are well pureed.
- If you have a food mill, set it over a large bowl and add the tomatillo purée to it. No food mill? No problem! For now transfer the tomatillo purée to a large bowl.
- Peel the cucumbers; cut off and discard the ends. Cut the cucumbers in half lengthwise. Use a spoon to scoop or scrape out and discard the watery seedy centers of the cucumbers. Chop the cucumbers and put them in a blender.
- Cut the peppers in half lengthwise. Cut out and discard the stem, seeds, and any white ribs. Chop the peppers and add them to the blender.
- Cut the chiles in half lengthwise. Cut out and discard the stem and seeds. Chop and add to the blender.
- Trim and chop the green onions and add them to the blender.
- Peel and chop the garlic. To the blender!
- If using the bread or almonds, chop the bread and add to the blender.
- Add the oil, vinegar, lime juice, and salt to the blender. Whirl until quite as smooth as you can get it. Add the mixture to the tomatillo purée. If using a food mill, run the mixture through the food mill. If you find yourself food mill-less, stir the mixture to blend and, working in batches, re-whirl it in the blender. For a completely smooth soup without a food mill, you may want to run it through a sieve, but that's really taking things quite seriously.
- Serve immediately or, even better, cover and chill for several hours before serving. Add garnishes as you like or let diners add them at the table as they like.
|Nutritional Guidelines (per serving)|
|Total Fat||42 g|
|Saturated Fat||5 g|
|Unsaturated Fat||28 g|
|Dietary Fiber||9 g|