Chilled Tomatillo Soup

• 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)

1. 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.
2. 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.
3. 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).
4. Ladle the soup into bowls. Garnish each with additional tomatillos, cilantro, and almonds.
5. For a smoother soup, process the jicama as well.
6. For a heated soup, you may find it neccessary to thin with chicken stock.

fresh tomatillos, onion, peppers, lime juice, fresh cilantro, cumin, kosher salt, sugar, garlic, peeled jicama, fresh cilantro, almonds

Taken from www.food.com/recipe/chilled-tomatillo-soup-245834 (may not work)