[CH] Chilled Tomatillo-Tequila Soup

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CHILLED TOMATILLO-TEQUILA SOUP
"West" Magazine, San Jose Mercury-News, June 27, 1999, p. 30
Posted by Tony Lima (TonyLima@ms.spacebbs.com)

2 tablespoons olive oil
1-1/2 cups chopped yellow onions
1 tablespoon seeded and diced jalapeno chile
2 pounds husked and quartered tomatillos
2 tablespoons minced garlic
1/2 teaspoon ground cumin
1-1/2 teaspoons dried oregano
4 cups rich chicken stock
1/4 cup tequila
1 tablespoon fresh lime juice
Kosher salt
Tabasco or other hot pepper sauce
1/4 cup chopped fresh cilantro
1 tablespoon sugar
1 cup low-fat plain yogurt

Method:
1. In a large saucepan, heat olive oil and saute onions
until soft and lightly browned. Add jalapeno, tomatillos,
garlic, cumin and oregano. Saute 5 minutes more.
2. Add stock, bring to a boil, then lower heat and simmer
uncovered 10 minutes. Transfer to a blender or food
processor and puree, in batches if necessary. Refrigerate
until well chilled.
3. At serving time, stir in tequila, lime juice, salt and
Tabasco to taste, cilantro, sugar and yogurt. Serves 8 as a
starter course.

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