This was such a delicious soup! Hadn't tried a chilled soup, but I'll definitely repeat this one. The process looked a bit time consuming and we were in a bit of a rush so I didn't let the boiled tomatillos chill for the full hour and a half... only for like 30 mins, and then we chilled it in the fridge for another 30 mins while we did some quesadillas. The soup came out tasty, refreshing and creamy. We even dipped the quesadillas in the soup. Enjoy!
Chilled Tomatillo-Avocado Soup with Tomato 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.
More From Oxmoor House
Other: 1 Hour, 30 Minutes
- Calories: 134
- Fat: 9g
- Saturated fat: 0.9g
- Protein: 4.7g
- Carbohydrate: 14.9g
- Cholesterol: 0mg
- Iron: 1mg
- Sodium: 754mg
- Calories from fat: 60%
- Fiber: 4.1g
- Calcium: 27mg
- 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
- 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.
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