Tomatillo Cucumber Summer Soup
Cool Down with Refreshing Tomatillo Cucumber Summer Soup
As the summer heat intensifies, nothing beats a chilled soup to revitalize and nourish. Today, we’re sharing a vibrant and flavorful recipe for Tomatillo Cucumber Summer Soup – a delightful blend of Mexican-inspired flavors that’s perfect as an appetizer, light lunch, or satisfying snack. This soup is not only incredibly refreshing but also surprisingly easy to make!
This isn’t your average cucumber soup. The tomatillos add a unique tanginess that balances beautifully with the coolness of the cucumber and the subtle heat of the poblano pepper. We love that it’s packed with fresh ingredients and comes together quickly, making it ideal for busy summer days. Grilling or broiling the tomatillos, onion, and poblano pepper before blending adds a wonderful smoky depth to the soup.
What makes this soup special?
- Flavorful Fusion: The combination of tomatillos, cucumber, and a touch of poblano pepper creates a complex and satisfying flavor profile.
- Quick & Easy: Minimal cooking time and simple blending make this recipe a breeze.
- Versatile: Enjoy it as a starter, a light meal, or a refreshing snack.
- Healthy & Refreshing: Packed with vitamins and minerals, this soup is a guilt-free indulgence.
Tips for the Best Tomatillo Cucumber Soup:
- Charring is Key: Don’t skip the grilling or broiling step! It adds a crucial smoky flavor.
- Adjust the Heat: If you prefer a milder soup, remove the seeds and membranes from the poblano pepper.
- Chill Thoroughly: Allowing the soup to chill for at least 30 minutes (or longer!) enhances the flavors and creates a perfectly refreshing experience.
- Garnish with Flair: A drizzle of olive oil, a sprinkle of fresh cilantro, and a scattering of roasted pepitas add a beautiful finishing touch.
Frequently Asked Questions:
Q: What are tomatillos?
A: Tomatillos are small, green or purple fruits covered in a papery husk. They have a tart, citrusy flavor and are commonly used in Mexican cuisine.
Q: Can I make this soup ahead of time?
A: Yes! You can make the soup up to 2 days in advance and store it in the refrigerator. The flavors will actually meld together even more over time.
Q: Is this soup vegan?
A: It can be! Simply omit the plain yogurt or substitute it with a plant-based yogurt alternative.
Q: What if I don’t have a broiler?
A: You can grill the vegetables outdoors or roast them in the oven at 400°F (200°C) until slightly charred.
Q: Can I add other vegetables to this soup?
A: Absolutely! Avocado, jicama, or even a little bell pepper would be delicious additions.
We hope you enjoy this vibrant and refreshing Tomatillo Cucumber Summer Soup! It’s the perfect way to beat the heat and savor the flavors of summer.
Tomatillo Cucumber Summer Soup
Ingredients
- 1 pound tomatillos husks removed
- 1/4 white onion quartered
- 2 garlic cloves
- 1 poblano pepper
- 1/4 cup extra-virgin olive oil
- 1 cup cucumber peeled and chopped
- 1/2 cup cilantro packed
- 2 tablespoons lime juice
- 1/2 teaspoon sea salt
- 1/2 teaspoon honey
- 1/4 cup plain yogurt
- Olive oil Garnish (optional)
- Cilantro Garnish (optional)
- Roasted pepitas Garnish (optional)
Instructions
- Grill or broil tomatillos, onion, and poblano pepper until slightly charred.
- Combine all ingredients in a blender and blend until smooth.
- Chill for at least 30 minutes before serving.
- Garnish with olive oil, cilantro, and roasted pepitas (optional).
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