Chilled Avocado and Tomatillo Soup
Chilled avocado soup is a simple summer favorite sure to cool you down despite the dog days. Tomatillos, lime, and just a hint of heat from a roasted poblano pepper fill out the flavor of this dish that works wonders, especially when served with a side of chips and spicy salsa.
|6 ||tomatillos, husked, washed, and roughly chopped |
|1 ||poblano chili pepper, roasted, peeled and seeded |
| ||juice of 2 limes |
|1 t||salt |
|1⁄2 t||freshly ground black pepper |
|1 c||cold water, plus enough ice to fill to 2c. measure |
|2 ||ripe avocados, peeled, stoned |
|1 bn||scallions, thinly sliced for garnish |
In a blender or food processor, combine the tomatillos, poblano, lime juice, salt & pepper with 1-2 T. ice-cold water. Puree until smooth. Add the avocados with the remaining water and ice. Blend just until smooth but not frothy. Serve chilled in bowls garnished with scallions.