Chilled Tomatillo Soup

2 tsp olive oil

1 onion, chopped

1 lb tomatillos, husked, rinsed, and quartered

2 galric cloves, minced

1 jalapeno pepper, seeded and chopped

3 cups vegetable stock

1 tsp cumin

2 Tbsp cilantro

1 cup buttermilk

salt and pepper

1. Heat olive oil in saucepan over medium heat. Add the onion and cook until translucent- about 10 minutes.

2. Add tomatillos, garlic, and jalapeno and cook for 5 minutes. Raise the heat to medium-high, add the stock, cumin, and cilantro and cook 10 minutes more. Remove from heat and cool.

3. Use an immersion blender or blend the soup in a food processor. Add the buttermilk, salt and pepper. Chill before serving.