Chilled Tomatillo Avocado Soup

savorysimple.net
serves 4
Ingredients

• 1 pound tomatillos, hulled and washed
• 2 medium garlic cloves
• Optional: 1 jalapeno pepper
• 1 cup cucumbers, peeled, seeded, and chopped (approximately 1 medium cucumber)
• 1/4 cup shallots, chopped (approximately 1 medium)
• 1/4 cup fresh cilantro, chopped
• 1/2 cup chicken or vegetable stock, either homemade or low-sodium
• 1 tablespoon fresh lime juice (approximately 1 lime)
• 1/2 teaspoon kosher salt
• 1 cup water
• 1 medium or large avocado

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Preparation

• Preheat the broiler and place an oven rack in the top position. Line a baking sheet with foil. Broil the tomatillos, garlic and jalapeno (if using) on the baking sheet for 5 minutes. Keep an eye on the vegetables while they're broiling to make sure they don't burn. Turn the ingredients over and broil for another 5 minutes. The tomatillos should be brown in spots and will have started releasing juices. Remove from the oven.
• Add the tomatillos, garlic, jalapeno, cucumber, shallot, cilantro, stock, lime juice, salt and water to a blender. Pit the avocado and scoop the flesh into the blender as well. Puree until very smooth.
• Pour the soup into a large bowl, cover, and refrigerate for at least 2 hours before serving to allow to flavors to blend.