2 lbs. fresh tomatillos, husked
3 Anaheim chiles, sliced in half lengthwise and seeded
5-6 Tbsp. olive oil, divided
1 small yellow onion, diced
2-3 cloves garlic, minced
1 tsp. ground cumin
1 tsp. ground coriander
1 Tbsp. sherry vinegar
3-4 cups vegetable stock or water
3 Tbsp. chopped cilantro
Juice of 2 limes
Salt and white pepper to taste

Lightly oil the tomatillos and chiles, and season with salt and white pepper. Place on hot grill, and cook until tomatillos are lightly marked and beginning to soften. Remove tomatillos and chill.

In a saucepan, over medium heat, combine 2 Tbsp. olive oil, onion, and garlic. Sauté until soft, but not colored. Add cumin and coriander and cook onion mixture 2 minutes more. Add sherry vinegar. After 1 minute, add tomatillos, chiles, and vegetable stock or water. Bring to a boil slowly over medium heat, stirring frequently. Remove from heat and cool slightly.

While mixture is still warm, pureé in batches in a blender, using caution, and adding cilantro and lime juice. If soup still too thick, add more stock or water. Season to taste with salt and white pepper. Strain, chill, and serve cold.