Chilled Tomatillo Yogurt Soup

Submitted by Fran6

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

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 4

ingredients

• 9.85 ml olive oil
• 1 onion, coarsely chopped
• 453.59 g tomatillo, husked, rinsed and quartered
• 2 garlic cloves, minced
• 1 poblano pepper, coarsely chopped
• 2 avocados
• 2 (793.78 g) can chicken broth
• 4.92 ml cumin seed, ground
• 59.14 ml cilantro, coarsely chopped
• 236.59 ml plain low-fat yogurt
• kosher salt & freshly ground black pepper

directions

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

Reviews

[Kerry G]

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.