Californio's Chilled Tomatillo Soup Recipe

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1 vote | 3273 views

This soup would be one of the soups I would serve in Californio, my fantasy Southwestern restaurant. If you want it to be more spicy, add green Tabasco sauce to your taste.

Prep time:
Cook time:
Servings: 4


Cost per serving $1.26 view details


  1. In a heavy saucepan, over medium heat, heat the oil until it shimmers. Add the onion and sauté, stirring occasionally, until they are soft and translucent, about 7 minutes.
  2. Stir in the zest and the ginger and cook for 3 minutes until the flavors are incorporated.
  3. Add the tomatillo and chile and cook, uncovered, stirring occasionally, until the tomatillos completely break down and release a great deal of liquid, about 30 minutes. Remove from heat and let cool a little.
  4. Working in batches, puree the soup in a blender, or with a stick blender. If necessary, pass each batch of soup through a medium-mesh sieve to remove the tomatillo peels and seeds. Combine all the batches in a sufficiently large bowl.
  5. Season with salt and pepper, to taste. Chill in the refrigerator before serving.
  6. Arrange the corn tortillas on a baking sheet. Brush tortillas with olive oil. Distribute grated Monterey Jack or Mexican cheese and dried Mexican oregano over the tortillas and toast under the broiler until the cheese melts and starts to form brown spots. Remove from oven and let cool.
  7. Taste the chilled soup and add salt if necessary. Divide the soup equally among 4 serving bowls. Sprinkle chopped fresh cilantro over the surface of the soup. Cut the tortillas in half and set the two halves against the edge of the bowl partly dipping into the soup.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 208g
Recipe makes 4 servings
Calories 165  
Calories from Fat 70 42%
Total Fat 7.98g 10%
Saturated Fat 2.17g 9%
Trans Fat 0.0g  
Cholesterol 6mg 2%
Sodium 1214mg 51%
Potassium 517mg 15%
Total Carbs 21.12g 6%
Dietary Fiber 4.9g 16%
Sugars 6.95g 5%
Protein 4.8g 8%
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  • judee
    May 28, 2011
    I never really knew what to do with Tomatillos. I can't wait to try this recipe this summer when the tomatillos are in season.
    • John Spottiswood
      October 24, 2009
      This looks fantastic, Bert! We'll be trying it soon before the weather gets to cold and posting a review!

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