Chilled Tomatillo Yogurt Soup Recipes

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CHILLED TOMATO YOGURT SOUP



Chilled Tomato Yogurt Soup image

Categories     Soup/Stew     Blender     Tomato     Quick & Easy     Yogurt     Lunch     Basil     Curry     Summer     Chill     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 5 cups, serving 4

Number Of Ingredients 4

3 pounds tomatoes (about 6), cored and cut into chunks
1 cup plain yogurt
1 teaspoon curry powder
1 cup packed fresh basil leaves, chopped fine

Steps:

  • In a food processor or blender purée the tomatoes in batches, force the purée through a fine sieve set over a bowl, and whisk in the yogurt, the curry powder, the basil, and salt and pepper to taste. Chill the soup, covered, until it is cold. (The soup may be made 1 day in advance and kept covered and chilled).

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.

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  • Preheat the broiler and place an oven rack in the top position. Line a baking sheet with foil. Broil the tomatillos, garlic and jalapeno (if using) on the baking sheet for 5 minutes. Keep an eye on the vegetables while they're broiling to make sure they don't burn. Turn the ingredients over and broil for another 5 minutes. The tomatillos should be brown in spots and will have started releasing juices. Remove from the oven.
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