Chilled Tomatillo-Avocado Soup with Tomato Salsa

Chilled Tomatillo-Avocado Soup With Tomato Salsa Recipe
Oxmoor House
Cooking tomatillos not only brings out their flavor but also softens their thick skin. Choose darker poblano chiles because they have the richest flavor.

Yield:

5 servings (serving size: 1 cup soup and about 1/3 cup salsa)

Recipe from

Recipe Time

Prep: 19 Minutes
Cook: 34 Minutes
Other: 1 Hour, 30 Minutes

Nutritional Information

Calories 134
Fat 9 g
Satfat 0.9 g
Protein 4.7 g
Carbohydrate 14.9 g
Cholesterol 0 mg
Iron 1 mg
Sodium 754 mg
Caloriesfromfat 60 %
Fiber 4.1 g
Calcium 27 mg

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

Preparation

Heat oil in a large Dutch oven over medium-high heat. Add onion and next 3 ingredients; sauté 5 minutes or until tender.

. 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.

. 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.

Note:

Oxmoor House Healthy Eating Collection

January 2008
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