This recipe is from “The Lost Kitchen” Cookbook. The restaurant is in Freedom, ME and it is on my list of places to go. I have heard it is difficult to get a reservation but worth the wait. The soup is a little spicy and so easy to make, everything goes into the blender. It is that simple!
Makes: 5 cups
Prep Time: 10-15 minutes plus at least 1 hour of chill time
2 pounds tomatoes, quartered
1 pound tomatillos, husks removed
2 garlic cloves
4 sprigs of cilantro
1 jalapeño, stem removed
¼ cup olive oil
2 tablespoons rice wine vinegar, unseasoned
Sea salt and freshly ground pepper to taste
- In a blender, puree tomatoes, tomatillos, garlic, cilantro, jalapeño, olive oil and rice wine vinegar until really smooth. Season to taste with salt and pepper.
- Strain with a fine-mesh sieve.
- Chill in refrigerator for at least 1 hour before serving.
I store it in a quart mason jar in the refrigerator.