This Green Apple Tomatillo Bisque is refreshing twist to dazzle your dinner guests! It’s bright, complex, yet utterly easy to enjoy!
Bright, complex, and incredibly easy to enjoy, this Green Apple Tomatillo Bisque will be the star of your next dinner party!
Originally, this dish was a sauce meant to pair with my Ultimate Tender Juicy Slow-Braised Lamb. But as I tasted it, I thought, “Wow, this is so good, it could stand on its own as a soup!” So, I spruced it up with a dollop of crème fraîche, fresh herbs, and a sprinkle of pepitas. Trust me, this bisque is a match made in heaven with lamb, but it shines just as brightly on its own!
Green Is All The Rage
My Aunt Chris from Cafe Sucre Farine and I have been making green sauces for years. They’re fresh, vibrant, and versatile enough to pair with almost anything. If you haven’t checked out Cafe Sucre Farine, do yourself a favor and try her Zhoug Sauce—it’s amazing on eggs, pizza, and more!
Coincidentally, Cooks Illustrated just published an article titled “Everyone Loves a Green Sauce,” which rings true! If you haven’t experimented with green sauces, now’s the time.
Is This Green Apple Tomatillo Bisque Easy To Make?
ThAbsolutely! The most challenging part of this recipe is husking the tomatillos. Here’s a quick rundown:
- Husk and Rinse your tomatillos.
- Boil the tomatillos for about 5 minutes, until they turn a muted green. Let them cool for 15 minutes.
- Blend everything together—either in a Vitamix or with an immersion blender.
- Refrigerate, garnish, and serve!
Yes, it’s that simple. Your dinner companions will be pleasantly surprised by this refreshing summer soup.
Tell Me About the Tomatillo in this Tomatillo Bisque!
Tomatillos, a close cousin of the tomato, belong to the nightshade family. This family includes potatoes, eggplants, and peppers, each with their own storied past. Going back in time, all the way to the Romans, the Black Nightshade (or Belladonna), a very poisonous plant was used to kill Emperor Augustus. Even in World War II, the Germans created a deadly nerve gas using this plant!
Despite their historically controversial reputation, Nightshade vegetables have many positive health benefits, especially if eaten in moderation. Some studies have found that an indulgence in these vegetables can flare up inflammation in arthritic folks. On the other hand, there are tons of nutritional benefits to eating some of these nightshades. For example, Web MD, says that tomatillos are rich in lutein, zeaxanthin, beta carotene, zinc, copper, and Vitamins E and C. Like tomatoes they’re great for eye health, along with many other benefits. In fact, in this Web MD article, they refute that tomatillos are bad for arthritis and actually say it can help!
Indigenous to Central America, tomatillos are a culinary staple, most famous for their role in salsa verde. However, they’re also delicious in stews, salads, curries, and, of course, this bisque.
Tips and Tricks to the Green Apple Tomato Bisque
- Make It Ahead: This bisque can be made in advance and stored in the fridge for up to a week.
- Blending: I recommend using a Vitamix for the perfect puree, but an immersion blender works great too. We’ve had ours for over 10 years, and it’s still going strong – it’s an amazing tool, but they are a bit of an investment. If you don’t have a blender that’ll puree well and aren’t looking to get one, you can use an immersion blender. This Cuisinart Smart Stick is easy to clean and store, and it’s much more affordable.
- Sweeten to Taste: You can substitute sugar with agave syrup—start with 1 tablespoon and adjust to your liking.
Give this Green Apple Tomatillo Bisque a try, and enjoy the fresh, vibrant flavors in every spoonful!
Here Are a Few Other Fresh Recipes to Check Out
Refreshing Green Apple Tomatillo Bisque: A Unique, Cool Summer Soup
Ingredients
- 2 lbs Tomatillos
- 1 Medium Haas Avocado
- 1 Green Apple
- 2 Tbsp Fresh Lime Juice
- 2 tsp Fresh Mint Leaves- Packed
- 1 Tbsp Fresh Cilantro- Packed
- ½ Cup Granulated White Sugar
- ½ Cup Olive Oil
- 1-1/2 tsp Himalayan Pink Salt
Garnishments
- Crème Fraîche
- Fresh Cilantro
- Fresh Mint
- Pepitas
Instructions
- Husk and Clean the tomatillos. Then boil the tomatillos for 5 minutes or until the skins start to turn muted green. If the tomatillos start to crack, it’s time to pull them out.
- Let the tomatillos cool for 15 minutes.
- Place all ingredients in a blender and blend until fully emulsified.
- Refrigerate covered until cool.
- Garnish with chopped mint, chopped cilantro, pepitas (roasted or raw), and a dollop of crème fraîche.
- Serve and enjoy!
Terrific! I’m curious if you’re meant to just boil the tomatillos without any liquid? I wasn’t sure if I was meant to add liquid, but 2# of tomatillos didn’t seem like it would make much volume. I boiled them in enough water to cover.
Sorry for the confusion and delay! I brought my sons on a mini vacation last week and I am now just catching up.
Yes, boil the tomatillos in water. Once they start turning color, then scoop them out of the water…
Yum, but even better with the chocolate mole slow roasted lamb!!!