ROASTED TOMATILLO AND TOMATO SOUP

ROASTED TOMATILLO AND TOMATO SOUP

Have you discovered tomatillos yet? I absolutely love them! Unfortunately they are still very hard to find here in the UK but they are worth searching for. Luckily Riverford, who deliver my organic veg boxes, have been supplying them (when in season) for 2 years running. You can even buy a salsa verde kit from their website. Occasionally tomatillos are available in our local Mexican shop Otomi. Failing that, they carry jars of tomatillo salsa verde, these are a good start for a tomatillo novice.

Why do I love tomatillos? First and foremost it’s the flavour! They are tangy, zingy and fresh tasting. On top of being delicious they are very good for you. Tomatillos contain phytonutrients withanolides that have been found to have anti-bacterial and anti-cancer properties. They are a good source of vitamin C, E and carotenoids such as betacarotene, lutein, zeaxanthin. Tomatillos also contain host of minerals such as potassium, copper, iron, phosphorus and manganese. Not bad for something that looks like an unripe tomato...

close cousins - tomatillos and tomatoes
tomatillos-details

So far I have only used these Mexican gems in a salsa, but I was ready to expand my tomatillo horizon. Soup seemed like a good start for experimentation. Paired with tomatoes (who are their close cousins) and chillies I was sure (ish) to be onto a winner. I must say I was very pleased with the results. The downside was I only managed to make one lunch portion of soup...However thought this amount would be perfect for the very fashionable dinner party amuse-bouche. Served in shot glasses with a nice coriander leaf and a slice of lime perched on the rim of the glass this would make a very impressive pre-appetizer. Flavour explosion guaranteed! So you can either eat the whole lot yourself (like I greedily did) or you can wow your guests. Whichever way you go... Enjoy!

the finished product
tomatillo-soup

ROASTED TOMATILLO AND TOMATO SOUP

Serves 1 greedy person for lunch, 6-8 as an amuse-bouche in shot glasses

ingredients
200g (7 oz) tomatillos
150g (5 oz) tomatoes
1 onion, sliced
2 cloves garlic, chopped
1/2 red chilli, deseeded and chopped
1 cup of well flavoured vegetable stock
coriander leaves for garnish

roasted tomatoes and tomatillos
tomatilo-roasted

method
  1. Peel the papery husk of the tomatillos (this is a sticky job), wash well.
  2. Line a baking dish with aluminium foil in a way that it will catch all runaway juices. This will also prevent the tomatillos and tomatoes from sticking to the bottom of your pan.
  3. Roast the tomatillos and tomatoes in a 200C oven for 20 minuter or until they start to blister and split (see photo).
  4. In a medium sauce pan heat 60ml of water, add the onions, garlic and chilli and saute for 5 min or till softened. Add more water if needed.
  5. Next add the tomatillos and tomatoes with all their juices.
  6. Add the vegetable stock and cook covered for about 10minutes.
  7. Blend in a food processor or using a stick blender.
  8. Garnish with coriander leaves.
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