Cooking Index - Cooking Recipes & IdeasCorny Tomatillo-Red Pepper Soup - {Mexican} Recipe - Cooking Index

Corny Tomatillo-Red Pepper Soup - {Mexican}

Chunky, colorful, and with a pleasantly sour undertone to the sweet summer corn, this mostly all-New World soup is an excellent stimulant to appetites that flag in the summer heat.

Courses: Soup
Serves: 6 people

Recipe Ingredients

1 tablespoon 15mlCorn oil
1   Onion - finely chopped
5   Tomatillos - husked, quartered
3   Garlic cloves - minced
4   Fresh corn ears - corn sliced off,
  And divided into two equal piles
4 cups 948mlVegetable stock
3 tablespoons 45mlChopped cilantro
1 tablespoon 15mlCorn oil
2 tablespoons 30mlRed bell peppers - diced (large)
1   Jalapeño pepper - chopped fine
1 tablespoon 15mlSugar
  Salt - to taste
  Freshly-ground black pepper - to taste
1   Tomato - chopped with
  Cilantro sprigs - chopped with
  Green onions - chopped with
  Lime juice

Recipe Instructions

Heat 1 tablespoon oil in a saucepan on high, then saute the onion, tomatillos, and garlic for about 5 minutes, until softened. Stir in half the corn kernels, 3 cups of stock, and the cilantro. Heat to a boil, then puree in a blender, solids first.

Heat 1 tablespoon oil in a large saucepan on high, then sautee the red pepper and jalapeño pepper for about 5 minutes, until softened. Pour the puree back into the pot and stir in the rest of the corn, the remaining 1 cup of stock, and the sugar. Bring to a boil, then reduce heat and simmer for 15 minutes. Season with salt and pepper.

Chop the tomato, cilantro, and green onion into a relish, squeezing on lime juice.

When ready to serve, ladle the soup into bowls and swirl the relish through each.

Serve hot to 6 to 8 people as a first course.

Soup Of The Evening...Beautiful Soup at


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