Tomatillo Gazpacho
Soups
One 14-oz can chicken broth
1 lb. tomatillos (8-12 medium), husked, rinsed and cut into medium dice (3 cups)
1 med clove garlic, minced
2 T olive oil
2 med. avocados, cut into small dice (1-1/2 cups)
1/2 seedless English cucumber, cut into small dice (2 cups)
1/2 large red bell pepper, cut into small dice (1/2 cup)
1/4 small red onion, finely diced (1/4 cup)
2 T chopped fresh cilantro
1 T fresh lime juice, more as needed
salt and pepper
Heat broth in 3-quart saucepan over medium-high heat. Add the tomatillos and garlic, bring to a boil, reduce the heat, and let simmer until the tomatillos are cooked through but still hold their shape, about 1 minute. Let cool slightly, about 5 minutes, then carefully puree the mixture in a blender along with the olive oil.

Pour the puree into a 9x13 pan and refrigerate to cool quickly. (We just poured it into a tupperware and left it for 1/2 hour or so...)

When the puree has cooled, remove from refrigerator and stir in the avocado, cucumber, pepper, onion, cilantro and lime juice. Season to taste with salt and pepper. Refrigerate for at least 1 hour and up to 6 hours. Before serving, taste and adjust the seasoning with more lime juice, salt and papper as needed.
rmelberg
Fine Cooking
 
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