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Mexican Tomatillo Avocado Soup

Photo: Annabelle Breakey; Styling: Kevin Crafts
Total time 45 mins
Yield Serves 6
This tart twist on the country's classic shrimp cocktail uses tomatillos in place of tomatoes.


  • 1 1/4 pounds tomatillos, husked and rinsed
  • 1 white onion, finely chopped
  • 2 1/2 cups chicken broth
  • 1 garlic clove, minced
  • 3/4 English cucumber, peeled, seeded, and finely chopped
  • About 2 tbsp. lime juice
  • About 2 tsp. green hot sauce
  • 1 1/2 teaspoons minced fresh oregano leaves
  • 1 avocado, chopped
  • 3 tablespoons chopped cilantro

Nutrition Information

  • calories 111
  • caloriesfromfat 52 %
  • protein 3.8 g
  • fat 6.5 g
  • satfat 1.1 g
  • carbohydrate 12 g
  • fiber 4.2 g
  • sodium 58 mg
  • cholesterol 10 mg

How to Make It

  1. Chop tomatillos coarsely. Purée half each of tomatillos, onion, and broth in a blender with garlic. Rub through a fine strainer into a stainless steel bowl; discard contents of strainer. Finely chop remaining tomatillos. Add remaining tomatillos, onion, and broth; cucumber; 2 tbsp. lime juice; 2 tsp. hot sauce; and the oregano to bowl and stir.

  2. Nest bowl in ice water; stir often until cold, 15 minutes. Add avocado and cilantro and, if you like, more lime juice and hot sauce.

  3. Note: Nutritional analysis is per 1-cup serving.