The tomatillo plant has been producing like crazy, and the cucumbers too, but the tomatoes just wont turn red. I went on the hunt for interesting recipes! This seemed like it might be something fun to try. It looked like a another recipe i had tried – cucumber soup.
1 hour, 15 minutes
Tastes a bit sweet right after it’s made, but it mellows, and turns into a custard type consistency. Sprinkle feta, add a little evoo and salt tto serve!
- 1 pound tomatillos
- ¼ onion
- 2 whole unwrapped garlic cloves
- 1 jalapeño pepper
- ¼ cup evoo
- ½ English cucumber, chopped
- 2 tablespoons pepperoncini juice
- ½ to 1 teaspoon sea salt
- ½ teaspoon honey or pure maple syrup
- ¼ cup plain whole milk Greek yogurt
- Preheat broiler
- On a plate or small baking sheet, toss the tomatillos, onion, garlic, and jalapeño with drizzles of olive oil and a few pinches of sea salt.
- Wrap the garlic cloves in a piece of foil and place all the vegetables directly on baking sheet.
- Broil/Grill 4 to 5 minutes per side, or until the tomatillos are soft, charred, and just starting to burst, and the onion and jalapeño are charred and soft.
- Remove from the oven and unwrap the garlic.
- Let cool, then chill completely. (This step can be done in advance.)
- In a blender, combine the chilled tomatillos, onion, garlic, the jalapeño pepper, 2 tbl – ¼ cup of olive oil, cucumber, pepperoncini juice, ½ teaspoon salt, honey, and the yogurt.
- Blend until smooth. Season with more salt, if desired (I add ½ teaspoon).
- Chill the soup until ready to serve.
- To serve, top with feta cheese and flavored olive oil.
This was a fun recipe to make, I definitely found it too sweet right out of the blender, but i did mellow overnight and combine into an interesting consistency.
If you try this recipe, let me know what you think