Chilled Tomatillo-Avocado Soup with Tomato Salsa |
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Prep Time: 19 Minutes Cook Time: 34 Minutes |
Ready In: 53 Minutes Servings: 5 |
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Cooking tomatillos not only brings out their flavor but also softens their thick skin. Choose darker poblano chiles because they have the richest flavor. Ingredients:
2 teaspoons olive oil |
1 1/4 cups chopped onion (1 medium) |
4 garlic cloves, chopped |
2 poblano chiles, chopped |
1 jalapeño pepper, seeded and chopped |
1 pound tomatillos, quartered |
3 cups fat-free, less-sodium chicken broth |
3/4 teaspoon salt |
3/4 teaspoon ground cumin |
1 ripe peeled avocado, chopped |
1/4 cup fresh cilantro leaves |
1/4 cup fresh lime juice |
tomato salsa |
tomato salsa |
Directions:
1. Heat oil in a large Dutch oven over medium-high heat. Add onion and next 3 ingredients; sauté 5 minutes or until tender.
2. Add tomatillos and next 3 ingredients to pan; bring to a boil. Cover, reduce heat, and simmer 23 minutes, stirring occasionally. Remove from heat; cover and chill 1 1/2 hours.
3. Place avocado and half of soup in a blender; process until smooth. Transfer to a large bowl. Place remaining soup and cilantro in blender; process until smooth, and add to bowl. Stir in lime juice. Ladle soup into bowls; top with Tomato Salsa.
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