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    You are in: Home / Recipes / Chilled Tomatillo Soup Recipe
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    Chilled Tomatillo Soup

    Chilled Tomatillo Soup. Photo by gourmetmomma

    1/1 Photo of Chilled Tomatillo Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    gourmetmomma's Note:

    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.

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    Units: US | Metric


    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.

    Ratings & Reviews:


    Nutritional Facts for Chilled Tomatillo Soup

    Serving Size: 1 (88 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 60.7
    Calories from Fat 34
    Total Fat 3.8 g
    Saturated Fat 2.2 g
    Cholesterol 11.1 mg
    Sodium 41.2 mg
    Total Carbohydrate 5.8 g
    Dietary Fiber 1.5 g
    Sugars 2.0 g
    Protein 1.4 g

    The following items or measurements are not included:

    poblano peppers

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