Tomatillo Avocado Soup

This is kind of a funny recipe. I found it in Runners World magazine and it just had real vague instructions and ingredient amounts. It looked good to me though since it had avocados, lime and cilantro in it-a winning combination for any recipe! Plus I have been in the mood for soup lately but it’s still too hot and this is a soup you eat cold. I have never been a fan of cold soup, or most cold foods for that matter but this soup is really good! The other reason I say it’s funny is because it’s like eating a bowl of green salsa/guacamole which doesn’t seem right at first. This soup would also make a great salad dressing, dip or burger topping. It is very refreshing and perfect for a summer day. I will definitely be making it again!

Adapted from Runners World

Ingredients:
1 pound tomatillos, husks removed, rinsed and diced
2 cloves minced garlic
2 cups vegetable broth
2 tablespoons olive oil
2 avocados
1/2 cucumber, peeled
1/2 of a red bell pepper
1/4 of a red onion
1/2 – 1 bunch of cilantro (I used almost a full bunch)
1/4 cup lime juice
1/4 teaspoon salt

Remove the husks from the tomatillos and rinse the sticky residue off. Roughly chop them (they will be getting puréed later so don’t waste time chopping them all pretty). In a skillet, heat the olive oil over medium high heat. Add the chopped tomatillos and garlic. Sauté for about 5 minutes. Then add the vegetable broth and simmer for 20 minutes. Remove from heat and place mixture in the fridge until it is nice and cool.
Once the tomatillo mixture is cool, transfer it to a blender or food processor. Add the avocados, cucumber, bell pepper, onion, cilantro, lime and salt and purée.
Serve cool. Store in the refrigerator with plastic wrap pressed into the top so it doesn’t turn brown.
Makes about 6 servings.
Eat alone, served over beans and rice, in a salad, on a burger or whatever way you can think of!

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2 thoughts on “Tomatillo Avocado Soup

  1. Your tomatillo and avocado chilled soup sounds like the perfect lunch for a blistering summers day. Unfortunately, as the British ‘summer’ is over now, I think I’ll have to give this a try as a light starter, perhaps topped with some tortillas to give a little texture, before a hearty Mexican inspired stew. Thanks for sharing great recipe

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