A light and refreshing summer tomatillo soup made with roasted tomatillos, onions, peppers, and a homemade pecan cream.
- 1/2 cup raw pecans
- 1 to 2 cups water
- 1 pound tomatillos
- 1/2 white onion
- 1 clove garlic
- 1 semi-hot green chili pepper
- 1 tablespoon olive oil
- 1/4 cup cilantro
- 1 tablespoon lime juice
- 2 to 3 teaspoons cane sugar, optional
- Place raw pecans in a bowl and cover with filtered water. Let soak for 30 minutes. Drain and place in a blender with ½ cup water. Puree and continue to add water until the pecans are smooth and have a cream consistency. Set aside.
- Preheat oven to 425˚F. Remove the husk from the tomatillos (see note) and slice in half. Chop the onion and chili pepper. Place the tomatillos in a roasting pan along with the onion, chili pepper, and garlic. Toss with olive oil and a sprinkle of salt. Roast until everything is tender and the tomatillos are starting to brown, 20 to 25 minutes.
- Place the roasted tomatillos in a blender along with ½ cup of the pecan cream, cilantro, and lime juice. Puree until smooth, adding a bit more pecan cream until it reaches soup consistency. Taste and add salt or a bit of sweetener if desired (the tomatillos can be tart.) Place soup in a pot and heat until just warm. Divide the soup into two bowls and serve with a drizzle of pecan cream and extra cilantro.
Tips & Tricks: I’ve found tomatillos that are have husks easy to remove and not so easy. If the husks don’t slip right off, place the tomatillos is a pot of boiling water for 60 seconds or so. Drain and remove the husks once cool.
Nutrition: see the information.
- Calories: 328
- Sugar: 12.6
- Sodium: 14.1
- Fat: 27
- Carbohydrates: 22.8
- Fiber: 7.7
- Protein: 5.4
- Cholesterol: 0