• 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)


Calories 18
Fat 0.3g
Saturated Fat 0.1g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.0g
Cholesterol 0mg
Sodium 1.1mg (without any salt added)
Potassium 104mg
Carbohydrate 4.0g
Fiber 1.0g
Sugar 1.3g
Protein 0.5g

Recipe by Adam Cedarmark