½ lb Tomatillos, rinsed, peeled, and chopped
4oz cucumbers, peeled, seeds removed, and chopped
2oz yellow onion, peeled and chopped
¼ tsp crushed garlic
4oz cold water (or tomato juice)
2 Tbsp red wine vinegar
Salt & Pepper, to taste
Fresh lemon juice, to taste
Combine all ingredients in a blender except salt, pepper, and lemon juice (or vinegar to taste). Blend until liquefied
Add salt and pepper to taste.
If necessary, adjust tartness by adding a little lemon juice or vinegar.
Chill soup thoroughly.
Makes 4 servings
Serving Size: ½ cup (¼ recipe)
Saturated Fat 0.1g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.0g
Sodium 1.1mg (without any salt added)
Recipe by Adam Cedarmark