Tomatillo Gazpacho
Source of Recipe
Low Carb South Beach
List of Ingredients
1 lb. fresh tomatillos, husks removed
2 green peppers, halved and deseeded
5 scallions, chopped
2 mild fresh green chilies (I've used Anaheim and for more heat, jalapeno), roasted, seeded, and roughly chopped
1 medium garlic clove, roasted
1-2 T. lime juice, to taste
2 T. chopped cilantro
1 cup chicken stock (homemade preffered, if store-bought, use low-sodium)
salt and pepper to taste
1 t. sugar
2-4 T. thick yogurt, for garnish
1 T. chopped cilantro, for garnish
Recipe
1.) Set aside 2 tomatillos, 1/2 green pepper, 1 or 2 scallions and dice. This will be added to the soup later.
2.) Coarsley chop the remaining tomatillos, scallions, and peppers.
3.) In a food processor, puree the vegetables you just coarsley chopped (chili, pepper, scallions, and tomatillos) along with the garlic and 1 T. lime juice for 2-3 minutes. Strain through a sieve and extract as much liquid as possible. You can throw away the debris in your sieve.
4.) Add chicken stock and season to taste with salt, pepper, sugar, and lime juice (if needed).
5.) Add the diced vegetables from step 1 as well as the 1 T. chopped cilantro.
Serving note: right before serving add a dollup of thick yogurt to each bowl of soup and serve with tortilla chips, if desired.
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