Tomatillos have a thin papery outer layer that should be removed before you use them. This soup is both cool and spicy making it a wonderful summer starter to an easy outdoor meal. It’s best if made one day ahead too, making it even easier for entertaining.
makes 1 quart
- 1 pound tomatillos, hulled and washed
- 3 garlic cloves, unpeeled
- 1 serano chile
- 1 cup peeled, seeded, and roughly chopped cucumber
- ¼ cup roughly chopped onion
- ¼ cup roughly chopped cilantro, plus more for garnish
- ½ cup homemade or low-sodium canned chicken stock, skimmed of fat
- 1 tablespoon freshly squeezed lime juice
- ½ teaspoon coarse salt
- ½ cup plain nonfat yogurt
- ½ cup water
- 2 avocado, cut into cubes (optional)
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; let cool slightly.
Transfer baking sheet to a wire rack; let cool completely. Peel garlic; 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; process until they are just combined.
Transfer to a large bowl or plastic storage container; cover with plastic wrap. Refrigerate at least 2 hours. To serve, ladle into bowls; garnish with avocado and/or cilantro leaves.