Chilled Tomatillo Soup Recipe

Directions:

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.