Chilled Tomatillo Soup

1. 1

   Combine the tomatillos with enough water to cover in a saucepan. Bring to a boil and cook for 5 minutes, or until tender. Drain tomatillos.

2. 2

   In a large food processor (or in batches in the blender, or using a stick blender), process the tomatillos, onion, poblanos, lime juice, cilantro, cumin, salt, sugar, and garlic until smooth.

3. 3

   Combine the tomatillo mixture with the half and half and jicama in a bowl and mix well. Cover and refrigerate to allow flavors to meld (1 to 4 hours).

4. 4

   Ladle the soup into bowls. Garnish each with additional tomatillos, cilantro, and almonds.

5. 5

   For a smoother soup, process the jicama as well.

6. 6

   For a heated soup, you may find it neccessary to thin with chicken stock.

* Per serving · 4 servings · Values may vary.

No additional tips available.