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

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Fran6's Note:

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

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    Units: US | Metric


    1. 1
      Heat olive oil in saucepan over medium heat. Add onion and cook until translucent, about 10 minutes.
    2. 2
      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.
    3. 3
      Pour mixture along with avocados into food processor and puree until smooth, or use submersion blender to puree in the pot.
    4. 4
      Add yogurt, salt and pepper and combine well. Transfer to bowl and chill in refrigerator.

    Ratings & Reviews:

    • on June 22, 2010


      This was amazing! I followed the recipe as is, but used 99% fat free chicken broth, a jalapeno instead of a poblano (that's what I had on hand) and greek yogurt. We'd had tomatillas in food before, but never anything we'd made, and this was a wonderful recipe to start with. It was easy to make (basically just alot of chopping and stirring) and well worth the effort. We will definitely be making this again, and I can't wait to have the leftovers for dinner this week! Thanks so much for sharing. Btw, with my changes I calculated the value of the recipe to be 2 WW points/serving.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chilled Tomatillo Yogurt Soup

    Serving Size: 1 (525 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 317.1
    Calories from Fat 187
    Total Fat 20.8 g
    Saturated Fat 3.6 g
    Cholesterol 3.6 mg
    Sodium 708.9 mg
    Total Carbohydrate 25.8 g
    Dietary Fiber 10.3 g
    Sugars 11.2 g
    Protein 11.6 g

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