Chilled Tomatillo and Yogurt Soup

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.

Chilled Tomatillo and Yogurt Soup 

Print This Recipe Total time Yield 6Source Martha Stewart LivingPublished

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.