A smooth, creamy version of the traditional soup, amped up with a little heat from the jalapeño and cooled down with creamy yogurt.
2 (packed) cups cubed sourdough bread
1 large English cucumber, chopped
1 small jalapeño, seeded and chopped
2 scallions (white and light green parts) chopped
1 clove garlic, chopped
1/2 cup fresh flat-leaf Italian parsley, roughly chopped
1/2 cup fresh cilantro, roughly chopped
Kosher salt, to taste
Freshly ground black pepper, to taste
1/4 cup olive oil, plus extra for garnish
2 tablespoons champagne vinegar
Juice from 1 lime
1/2 cup water, divided
1/4 cup plain Greek yogurt, plus extra for serving
Micro cilantro, for serving, optional
- Remove papery outer layer from tomatillos and rinse under warm water. Cut each into quarters and add to a large bowl, followed by bread, cucumbers, jalapeño, scallions, garlic, parsley, and cilantro. Season with salt and pepper. Add olive oil, champagne vinegar, and lime juice and give mixture a toss.
- Transfer 1/2 of mixture to a blender, along with 1/4 cup water, and blend until completely smooth. Transfer to a large measuring cup. Repeat with remaining 1/2 of mixture and other 1/4 cup water. Scrape down sides of blender as you go, making sure that all of mixture is incorporated and smooth. Transfer soup to a bowl and stir in yogurt. Cover with plastic wrap and chill for at least 1 hour.
- Before serving, taste for flavor and adjust as desired. Pour into serving bowls and top with a dollop of yogurt, a drizzle of olive oil, and some micro cilantro (if using).