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Mexican Tomatillo Avocado Soup





Yields
Serves 6



Total Time
45 mins

This tart twist on the country's classic shrimp cocktail uses tomatillos in place of tomatoes.

Mexican Tomatillo Avocado Soup




Photo: Annabelle Breakey; Styling: Kevin Crafts
 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
Step 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.

Step 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.

Step 3
3

Note: Nutritional analysis is per 1-cup serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 111Calories from Fat 52
% Daily Value *
Total Fat 6.5g10%

Saturated Fat 1.1g6%
Cholesterol 10mg4%
Sodium 58mg3%
Total Carbohydrate 12g4%

Dietary Fiber 4.2g17%
Protein 3.8g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.