Chilled Tomatillo-Avocado Soup with Tomato Salsa

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

Preparation

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.