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Chilled Tomatillo-Avocado Soup with Tomato Salsa

Oxmoor House
Prep time 19 mins
Cook time 34 mins
Other time 1 hr, 30 mins
Yield 5 servings (serving size: 1 cup soup and about 1/3 cup salsa)
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

Nutrition 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

How to Make It

  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.

Oxmoor House Healthy Eating Collection