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You are here: Home / Soups / Cold Spicy Tomato and Tomatillo Soup

Cold Spicy Tomato and Tomatillo Soup

September 23, 2018 By Angela Olson Matthews Leave a Comment · Print recipe ·

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!


Serves: 6
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


  1. 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.
  2. Strain with a fine-mesh sieve.
  3.  Chill in refrigerator for at least 1 hour before serving.

I store it in a quart mason jar in the refrigerator.


RESOURCE LIST:

Breville Blender:

Global Chef Knife:

 

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Filed Under: All Recipes, Soups Tagged With: dairy free, gluten free, low-carb, lunch, soup, vegetarian

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