Mexican Tomatillo Avocado Soup

Mexican Tomatillo Avocado Soup Recipe
Photo: Annabelle Breakey; Styling: Kevin Crafts
This tart twist on the country's classic shrimp cocktail uses tomatillos in place of tomatoes.

Yield:

Serves 6

Recipe from

Sunset

Recipe Time

Total: 45 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Note: Nutritional analysis is per 1-cup serving.

Note:

August 2010
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