Chilled Cumber, Avocado and Tomatillo Soup
Keep it cool with this refreshing blended chilled soup that gets tang from tomatillos and limes and its silky texture from avocado and crème fraiche and a hint of heat from jalapeños. Finish the soup with a crunchy garnish of diced cucumber, avocado and scallions.
Equipment
- blender or food processor
Ingredients
- ½ pound tomatillos hulled and washed
- small yellow onion peeled and sliced in half inch slices
- 2 garlic cloves peeled
- 1-½ English hothouse cucumbers peeled
- ½ large avocado pitted
- ½ small jalapeno seeded
- Zest from ½ lime and juice of one whole lime
- 2 cups chicken or vegetable stock
- ½ cup crème fraiche, sour cream or plain Greek yogurt
- 1 teaspoon salt or to taste
Garnish
- ½ large avocado peeled and diced
- ½ English cucumber diced
- 2 scallions sliced, white and light green parts
- 1 tablespoon extra-virgin olive oil
- juice of ½ lime
Instructions
- Preheat broiler. On a parchment or foil lined baking sheet, arrange the tomatillos, onion and garlic cloves.
- Broil for 5 to 7 minutes until vegetables are starting to show some char. Turn the vegetables and broil for another 5 to 7 minutes.
- In the bowl of a food processor or blender, add the onion, tomatillos, garlic, cucumbers, avocado pulp, jalapeno, zest and juice of lime and blend until smooth.
- Blend in stock and crème fraiche and blend until combined. Add more stock if desired.
- Prepare garnish: In a small bowl, combine, diced avocado, diced cucumber, scallions with a squeeze of lime and a drizzle of olive oil.
- To serve: Either mound garnish in a low bowl and add soup to surround. Or simply top soup with garnish. Serve chilled with lime wedges on the side.