Mexican Tomatillo Avocado Soup

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
Total:
Recipe from Sunset

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Recipe Time

Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 111
  • Calories from fat: 52%
  • Protein: 3.8g
  • Fat: 6.5g
  • Saturated fat: 1.1g
  • Carbohydrate: 12g
  • Fiber: 4.2g
  • Sodium: 58mg
  • Cholesterol: 10mg

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. 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. 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.
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