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

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 1 hr

Total 1 hr 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

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 (5 ml) finely grated lime zest
2 tbsp (30 ml) extra-virgin olive oil, plus more for serving
1 / 2 tsp (2.5 ml) ground cumin
1 / 2 tsp (2.5 ml) 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

Show original ingredient measurements

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

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

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 (240 ml) 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.

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.