Chilled Tomatillo Soup

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Chilled Tomatillo Soup

 

1 pound fresh tomatillos

1 vegetable bouillon cube

1 1/2 cups water

1 1/2 cups skim milk or soy milk

2 tbsps. flour

1/4 tsp. sea salt

1/4 tsp. ground cumin

2 tsps. fresh cilantro, minced

1 dash paprika

 

Remove and discard husks from tomatillos. Wash well.

Combine tomatillos, bouillon cube, and water in medium-sized saucepan.

Bring to boil, cover, reduce heat, and simmer 10 minutes or until tomatillos

are tender.

Pour mixture into blender and blend until smooth.

Return mixture to saucepan.

Combine milk and flour; stir until smooth.

Gradually stir milk mixture into tomatillo mixture. Add salt and cumin.

Cook, stirring continuously, until mixture thickens.

Remove from heat. Serve chilled.

Stir with wire whip just before serving.

Garnish each bowl with 1/2 teaspoon of cilantro and dash of paprika.

serves 4.