About my recent soup blogging bender: I blame these bowls. It’s a strange thing–and if you’ll indulge me in a little related nerd talk, I’ll tell you about it. See, sometimes I pick up dishes and props that I’m convinced I will use all the time, and it never happens. Some things just don’t look as good on camera as they do in my head… So. There’s one thing I have in common with ceramic ware. (I’m joking, not fishing.)
The reverse is also true. Moral of the story: I never know how something will work out until I stick it in front of a camera. If I keep doing it over and over, that Goodwill treasure is paying its way, baby. Worth the square footage in my ever-overflowing kitchen.
As you guessed, these bowls fall into that category. I picked them up not expecting much, but they’re just so plain (and plain works for me). So perfectly sized. So black-and-white. Not too deep, not too shallow. In short, if you know where I live and plan to rob me, please leave these bowls… Also, you’re kind of a little jerk, huh?
It’s likely that the above paragraphs are the most insane thing I’ve ever written. “I like these dishes. These dishes are nice.” (I can’t facepalm at myself hard enough, believe me.)
So, let’s talk about soup instead. You’d better believe it’s worthy of being displayed in such beloved wares. Rest assured, friends, this is an idea worth your time.
I became fond of raw tomatillos a while ago and haven’t looked back. My go-to potluck appetizer, actually, is basic salsa made with fresh tomatillo instead of tomato. I should call it Ill Salsa (get it?) and see how quickly I lose all my friends. In any case, it’s great for this transitional period because conveniently, tomatillos are in peak season when the tomatoes just aren’t rocking as hard anymore.
The principle works for soup, too. What you end up with here is fresh, vegan, and so pure and wholesome that you should probably wash it down with a candied bacon milkshake or something. For balance.
Speaking of pure and wholesome: tomatillos are delicious, tart little monsters, especially raw. This will need sweetener. I realize how weird this sounds, but a banana will not only sweeten, but also thicken. Along with some pepitas, it turns this into soup–not just a bunch of pureed vegetables.
Oh, and don’t get mad if this doesn’t work, because I haven’t tried it, but I suspect stale tortilla chip crumbs would work well here too. Replace the pepitas with them, or add both–go loco up in there.
So fresh and so green. I like.
I realize this week was vegetable-heavy around here, gang, but I promise I’m still fun! I stayed up past midnight yesterday! Look how much guacamole I ate! I might even part my hair on the other side tomorrow.
I hope your weekend is delicious–and otherwise good, but mostly delicious.
- 2 lbs fresh tomatillos, papery skin removed, washed well
- 1 1/2 cups English cucumber, cut into 1/2-inch chunks
- 1 banana, cut into 1-inch chunks
- 1/2 cup cilantro
- 1/2 cup pepitas (shelled pumpkin seeds; either roasted/salted or plain will work)
- 1/4 of a red onion, diced
- 1/2 to 1 fresh jalapeno, minced
- Salt to taste
- Additional pepitas, cilantro, and sliced red onion, for topping
- Combine everything but the salt and toppings in a blender or food processor and blend (you may have to do this in batches). Season to taste with salt, ladle into serving dishes and serve immediately. Serves around 4.