Soup: Mexico – Sopa De Tomatillo (Chilled Tomatillo and Cucumber Green Soup with Lime and Pumpkin Seeds)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 1 hr

Total 1 hr 20 min

Ingredients

1 lb / 450 g tomatillos, husked and rinsed
1 large English cucumber, peeled and chopped (about 2 cups / 480 ml)
1 small ripe avocado, pitted and peeled
1 jalapeño, stemmed (seeded for less heat)
1 small garlic clove
1 cup (240 ml) chilled vegetable stock or cold water, plus more as needed
1 / 2 cup (15 g) loosely packed fresh cilantro leaves and tender stems
1 / 4 cup (60 ml) fresh lime juice (about 2 limes)
1 tsp finely grated lime zest
2 tbsp (30 ml) extra-virgin olive oil, plus more for serving
1 / 2 tsp ground cumin
1 / 2 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
1 / 4 cup (30 g) toasted pepitas (pumpkin seeds), for serving
2 radishes, thinly sliced (optional), for serving

Instructions

Position an oven rack close to the broiler and preheat the broiler. Arrange tomatillos and jalapeño on a foil-lined sheet and broil 6–8 minutes, turning once, until blistered and softened. Cool to room temperature.
In a blender, combine the charred tomatillos and jalapeño with cucumber, avocado, garlic, cilantro, lime juice, lime zest, olive oil, cumin, salt, and 1 cup chilled stock/water.
Blend until very smooth and silky. If too thick, blend in more chilled stock/water a little at a time to reach a pourable, creamy consistency. Season with black pepper and adjust salt and lime to taste.
Transfer to a covered container and chill 30–60 minutes to meld flavors and fully cool.
Stir, then ladle into chilled bowls. Garnish with toasted pepitas and radish slices, and finish with a light drizzle of olive oil if desired. Serve alongside the entrée for a bright, cooling counterpoint.