Mexican Tomatillo Avocado Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This tart twist on the country's classic shrimp cocktail uses tomatillos in place of tomatoes. Ingredients:
1 1/4 pounds tomatillos, husked and rinsed |
1 white onion, finely chopped |
2 1/2 cups chicken broth |
1 garlic clove, minced |
3/4 english cucumber, peeled, seeded, and finely chopped |
about 2 tbsp. lime juice |
about 2 tsp. green hot sauce |
1 1/2 teaspoons minced fresh oregano leaves |
1 avocado, chopped |
3 tablespoons chopped cilantro |
Directions:
1. Chop tomatillos coarsely. Purée half each of tomatillos, onion, and broth in a blender with garlic. Rub through a fine strainer into a stainless steel bowl; discard contents of strainer. Finely chop remaining tomatillos. Add remaining tomatillos, onion, and broth; cucumber; 2 tbsp. lime juice; 2 tsp. hot sauce; and the oregano to bowl and stir.
2. Nest bowl in ice water; stir often until cold, 15 minutes. Add avocado and cilantro and, if you like, more lime juice and hot sauce.
3. Note: Nutritional analysis is per 1-cup serving.
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