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Chilled Tomatillo Soup

From Athens Locally Grown

<p>This refreshing summer soup has a nice citrusy flavor. It makes a lovely appetizer for a sit-down supper, but is just as much at home as an accompaniment to simple sandwiches. Make it ahead so the flavors can meld together and the soup can be thoroughly chilled. If you are feeling extra fancy, garnish each serving with additional chopped tomatillos, cilantro, and almonds. Jicama is the &#8220;mystery ingredient&#8221;, but it you don&#8217;t have any, substitute a peeled, seeded cucumber &#8212; the flavor will be slightly different, but still good.</p>
Source: Sorry -- I've had the recipe so long I no longer remember. (Entered by Janice Matthews)
Serves: Serves 6 to 8

1/2 lb. fresh tomatillos, husked
1 small onion, peeled and quartered
1 or more hot peppers (remove seeds for milder flavor; leave seeds for more heat)
1 to 2 T. freshly squeezed lime juice
1 or more T. cilantro, chopped
1 or more cloves garlic, peeled
1/2 tsp. cumin
1/8 tsp. salt
1/8 tsp. sugar
1 cup half-and-half
1 cup jicama, peeled and finely chopped

Step by Step Instructions
  1. Place the tomatillos in a saucepan, cover with water, blanch for 5 minutes, then drain off the water.
  2. Put the blanched tomatillos in a blender, and add the onion, peppers, lime juice, cilantro, garlic, cumin, salt, and sugar. Puree until smooth.
  3. Pour the mixture from the blender into a bowl and mix with the half-and-half and the chopped jicama. Cover and place in the fridge for 1 to 4 hours. (NOTE: We like the crunch of chopped jicama, but if you prefer an ultra-smooth soup, just add the jicama to the blender during Step 2.)
  4. Ladle chilled soup into bowls. Garnish if desired, and serve.