Chilled Buttermilk Tomatillo Soup Recipes

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CHILLED BUTTERMILK SOUP



Chilled Buttermilk Soup image

Categories     Soup/Stew     Dairy     Vegetable     Freeze/Chill     No-Cook     Quick & Easy     Summer     Chill     Gourmet

Yield Makes 4 first-course servings

Number Of Ingredients 7

3 cups well-shaken chilled buttermilk
1/2 cup sour cream
1/2 teaspoon salt
1 cup chopped bottled pickled beets plus 1/4 cup pickled beet liquid
1 cup chopped seedless cucumber (usually plastic-wrapped)
1/2 cup chopped radish
2 tablespoons chopped fresh dill

Steps:

  • Whisk together buttermilk, sour cream, and salt in a bowl, then stir in remaining ingredients. Chill 15 minutes before serving.

SPICY COLD TOMATILLO SOUP



Spicy Cold Tomatillo Soup image

Tomatillos, members of the cape gooseberry family, have a thin papery skin that should be removed before eating or cooking.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 1 quart

Number Of Ingredients 12

1 pound tomatillos, hulled and washed
3 garlic cloves
1 serrano chile
1 cup cucumber, peeled, seeded, and roughly chopped
1/4 cup roughly chopped onion
1/4 cup roughly chopped cilantro
1/2 cup homemade or low-sodium canned chicken stock, skimmed of fat
1 tablespoon fresh lime juice
1/2 teaspoon coarse salt
1/2 cup plain nonfat yogurt
1/2 cup water
1 small avocado, peeled, pitted, and cut into 1-inch cubes, for garnish

Steps:

  • 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 5 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.

Nutrition Facts : Calories 146 g, Cholesterol 1 g, Fat 9 g, Fiber 5 g, Protein 4 g, Sodium 372 g

TOMATILLO SOUP



Tomatillo Soup image

This is a great soup that can be spiced up or tamed down depending on your individual taste. Keep in mind that you if can not purchase fresh tomatillos at your local grocery store you can substitute with canned tomatillos, drained and chopped. Try garnishing with sour cream, as indicated in the recipe. Top with a leaf of cilantro.

Provided by Holly

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Yield 6

Number Of Ingredients 13

2 skinless, boneless chicken breast halves - pounded thin
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 pound chopped tomatillos
2 jalapeno peppers, seeded and minced
4 cups chicken stock
¼ teaspoon cayenne pepper
½ teaspoon hot pepper sauce
2 tablespoons chopped fresh cilantro
¼ cup sour cream
salt to taste
ground black pepper to taste

Steps:

  • Heat oil over high heat in a large saucepan or Dutch oven. Saute chicken in oil until both sides are browned, approximately 2 minutes per side. Remove the chicken, and set aside.
  • Add onions and garlic to saucepan, and saute until golden. Stir in the tomatillos, jalapeno peppers, and broth. Bring to a boil. Reduce heat, cover the pot, and simmer for about 15 minutes.
  • Puree vegetables in batches in a blender or food processor. Return to pot, and reheat. At this point taste the soup; if not piquant enough, add cayenne pepper or pepper sauce.
  • Slice the chicken into thin slices, and then shred. Stir into soup. Season to taste with salt and pepper.
  • When ready to serve, stir in the minced cilantro and ladle into bowls. Put a dollop of sour cream on top of each portion, and let it melt a bit. Top each dollop with a single cilantro leaf, and serve immediately.

Nutrition Facts : Calories 159.1 calories, Carbohydrate 7.4 g, Cholesterol 27 mg, Fat 10.1 g, Fiber 2 g, Protein 10.5 g, SaturatedFat 2.4 g, Sodium 43.3 mg, Sugar 4 g

CHILLED BUTTERMILK TOMATILLO SOUP



Chilled Buttermilk Tomatillo Soup image

Tomatillo soup is the perfect antidote to prickly summer heat. Sharp and citrusy, yet smooth and refreshing, it seems especially good after a long day of work in the garden.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

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 to Make 1 1/2 Quarts, 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

Steps:

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

CHILLED TOMATO SOUP



Chilled Tomato Soup image

Provided by Food Network Kitchen

Categories     appetizer

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 10

1/2 cup plus 2 tablespoons extra-virgin olive oil
1 onion, finely chopped
3 cloves garlic, minced
1/4 teaspoon red pepper flakes
2 1/2 pounds tomatoes, cored and chopped
Kosher salt
1 cup tomato juice
3 sprigs fresh basil, plus chopped leaves for topping
5 cups cubed day-old country bread (crusts removed)
1 tablespoon red wine vinegar

Steps:

  • Heat 1/4 cup olive oil in a Dutch oven over medium-low heat. Add the onion and cook, stirring, until softened, 8 to 10 minutes. Add the garlic and red pepper flakes and cook until softened, about 1 minute. Increase the heat to medium, add the tomatoes and 1/2 teaspoon salt, and cook, stirring occasionally, until juicy, 2 to 3 minutes. Add the tomato juice, basil sprigs and 3 cups water. Bring to a simmer and cook until the tomatoes are very soft, 15 to 20 minutes.
  • Add 3 cups bread cubes and return the soup to a simmer. Cook, mashing the bread with a wooden spoon, until broken down, 5 to 7 minutes. Discard the basil sprigs. Stir in the vinegar. Working in two batches, puree the soup in a blender until smooth, adding 2 tablespoons olive oil per batch. Refrigerate until cold, at least 2 hours or overnight.
  • Before serving, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the remaining 2 cups bread cubes; cook, tossing, until golden, 5 to 6 minutes. Season the soup with salt; top with the croutons and chopped basil.

CHILLED TOMATILLO YOGURT SOUP



Chilled Tomatillo Yogurt Soup image

Based on a Martha Stewart recipe. I substitute yogurt for the buttermilk originally called for. Garnish with diced avocado.

Provided by Fran6

Categories     Low Protein

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 teaspoons olive oil
1 onion, coarsely chopped
1 lb tomatillo, husked, rinsed and quartered
2 garlic cloves, minced
1 poblano pepper, coarsely chopped
2 avocados
2 (14 ounce) cans chicken broth
1 teaspoon cumin seed, ground
1/4 cup cilantro, coarsely chopped
1 cup plain low-fat yogurt
kosher salt & freshly ground black pepper

Steps:

  • Heat olive oil in saucepan over medium heat. Add onion and cook until translucent, about 10 minutes.
  • Add tomatillos, garlic and poblano pepper and cook 5 minutes. Raise heat to medium high, add chicken stock, cumin and cilantro, and cook 10 minutes more. Remove from heat and cool.
  • Pour mixture along with avocados into food processor and puree until smooth, or use submersion blender to puree in the pot.
  • Add yogurt, salt and pepper and combine well. Transfer to bowl and chill in refrigerator.

Nutrition Facts : Calories 317.1, Fat 20.8, SaturatedFat 3.6, Cholesterol 3.7, Sodium 708.9, Carbohydrate 25.8, Fiber 10.4, Sugar 11.3, Protein 11.6

CHILLED TOMATILLO SOUP



Chilled Tomatillo Soup image

From a fantastic regional cookbook from the Junior League of North Harris County (Houston). It is called Texas Ties, and I have NEVER had a bad recipe from the book. This is good both hot or cold. As would be expected with tomatillos and lime juice, this soup is quite citrus-y. I like the leftover soup as a dip with raw jicama.

Provided by gourmetmomma

Categories     Vegetable

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 14

8 ounces fresh tomatillos, husks removed
1/2 cup chopped onion
2 tablespoons chopped seeded poblano peppers or 2 tablespoons chopped seeded jalapenos
1 1/2 tablespoons fresh lime juice
2 teaspoons chopped fresh cilantro
1/2 teaspoon cumin
1/8 teaspoon kosher salt
1/8 teaspoon sugar
1 garlic clove
1 cup half-and-half
1 cup finely chopped peeled jicama
sliced tomatillo (optional)
fresh cilantro (optional)
sliced almonds (optional)

Steps:

  • 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.
  • 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.
  • 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).
  • Ladle the soup into bowls. Garnish each with additional tomatillos, cilantro, and almonds.
  • For a smoother soup, process the jicama as well.
  • For a heated soup, you may find it neccessary to thin with chicken stock.

CHICKEN TOMATILLO SOUP



Chicken Tomatillo Soup image

A creamy tomatillo-based chicken soup that is great for those cold winter days. Top with your choice of avocado, sour cream, tortilla strips, and cilantro.

Provided by Yoly

Categories     Chicken Soup

Time 1h10m

Yield 4

Number Of Ingredients 14

1 tablespoon olive oil
½ medium onion, chopped
1 (4 ounce) can Hatch chile peppers
2 cloves garlic, minced
1 pound fresh tomatillos, husked and chopped
1 (14.5 ounce) can chicken broth
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 pound cooked, shredded chicken breast
1 (15 ounce) can pinto beans, rinsed and drained
1 (14.75 ounce) can cream-style corn
1 ½ teaspoons taco seasoning mix
1 ½ teaspoons chicken soup base (such as Better than Bouillon®)
½ teaspoon ground cumin
salt and ground black pepper to taste

Steps:

  • Heat oil in a Dutch oven over medium heat. Add onion and cook until translucent, about 5 minutes. Add Hatch chiles and garlic; cook until fragrant, about 1 minute. Add tomatillos, broth, and diced tomatoes and green chiles; bring to a boil.
  • Reduce heat and cook until vegetables are tender, 10 to 15 minutes. Puree with an immersion blender until smooth.
  • Add chicken, pinto beans, corn, taco seasoning, chicken base, and cumin and return to a boil. Reduce heat and simmer for 20 minutes. Season with salt and pepper and serve.

Nutrition Facts : Calories 437.2 calories, Carbohydrate 45.2 g, Cholesterol 99.2 mg, Fat 10.1 g, Fiber 8.5 g, Protein 43.9 g, SaturatedFat 2 g, Sodium 1691.8 mg, Sugar 10.7 g

CHILLED TOMATILLO AND CUCUMBER SOUP



Chilled Tomatillo and Cucumber Soup image

Categories     Soup/Stew     Milk/Cream     Sauté     Cucumber     Summer     Chill     Tomatillo     Jalapeño     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 12

2 poblano chilies*
1 tablespoon olive oil
1 cup chopped onion
2 garlic cloves
1/2 pound tomatillos, husked, rinsed, cut into 1/2-inch pieces
1 English hothouse cucumber, peeled, chopped (about 2 cups)
4 cups canned low-salt chicken broth
2 tablespoons minced seeded jalapeño chilies
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
1/2 cup whipping cream
2 green onions, chopped

Steps:

  • Char poblano chilies over gas flame or under broiler until blackened on all sides. Enclose in paper bag; cool 10 minutes. Peel and seed chilies, then cut into 1-inch pieces.
  • Heat oil in heavy medium saucepan over medium heat. Add onion and garlic; saut 5 minutes. Add tomatillos and cucumber; saut until onion begins to brown, about 5 minutes. Add broth and poblano chilies; bring to boil. Reduce heat to medium-low and simmer until tomatillos are tender, about 10 minutes. Stir in jalape‱os, lime juice and cilantro. Cool completely. Working in batches, puree soup in blender. Transfer to large bowl; stir in cream. Season to taste with salt and pepper. Chill soup until cold, at least 3 hours or overnight. Divide soup among 6 bowls. Sprinkle with green onions and serve.
  • *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

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