4 cups chicken stock
2 cups water
3 pounds fresh tomatillos, husks removed and rinsed
2 teaspoons salt
1 tablespoon finely chopped fresh green pepper (jalapeno or serano)
Freshly chopped cilantro leaves
Mexican style Crema or Sour Cream
Corn tortilla stripes fried or baked crisp

Heat stock and water in large sauce pan over medim heat until boiling. Add tomatillos, reduce heat to low. Simmer until tomatillos are tender, 10-12 minutes. Remove from heat and process tomatillos and liquid in batches in food processor or blender to thin puree. Stir in salt and chiles. Refrigerate soup, covered, until very cold, at least 4 hours. Garnish each serving with a spoonful of sour cream. Sprinkle with chopped cilantro and tortilla strips. 6 to 8 servings