Chilled Tomatillo Soup - cooking recipe

Ingredients

8 ounces fresh tomatillos, husks removed
1/2 cup chopped onion
2 tablespoons chopped seeded poblano peppers or 2 tablespoons chopped seeded jalapenos
1 1/2 tablespoons fresh lime juice
2 teaspoons chopped fresh cilantro
1/2 teaspoon cumin
1/8 teaspoon kosher salt
1/8 teaspoon sugar
1 garlic clove
1 cup half-and-half
1 cup finely chopped peeled jicama
sliced tomatillo (optional)
fresh cilantro (optional)
sliced almonds (optional)

Preparation

Combine the tomatillos with enough water to cover in a saucepan. Bring to a boil and cook for 5 minutes, or until tender. Drain tomatillos.
In a large food processor (or in batches in the blender, or using a stick blender), process the tomatillos, onion, poblanos, lime juice, cilantro, cumin, salt, sugar, and garlic until smooth.
Combine the tomatillo mixture with the half and half and jicama in a bowl and mix well. Cover and refrigerate to allow flavors to meld (1 to 4 hours).
Ladle the soup into bowls. Garnish each with additional tomatillos, cilantro, and almonds.
For a smoother soup, process the jicama as well.
For a heated soup, you may find it neccessary to thin with chicken stock.