Chilled Tomatillo-Avocado Soup with Tomato Salsa

Name: Chilled Tomatillo-Avocado Soup with Tomato Salsa
Prep time: 53 min
Cook time: 53 min
Total time: 53 min
Yield: 5
Cuisine: Mexican
Ingredients: 1 ripe peeled avocado, chopped; 710 milliliters fat-free, less-sodium chicken broth; 59 milliliters fresh cilantro leaves; 4 garlic cloves, chopped; 1 teaspoons ground cumin; 1 jalapeño pepper, seeded and chopped; 59 milliliters fresh lime juice; 2 teaspoons olive oil; 296 milliliters chopped onion (1 medium); 2 poblano chiles, chopped; 5 servings Tomato Salsa; 1 teaspoons salt; 454 grams tomatillos, quartered

You can never have too many soup recipes, so give Chilled Tomatillo-Avocado Soup with Tomato Salsan a try. This recipe makes 5 servings with 166 calories, 5g of protein, and 9g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and primal diet. It is perfect for Autumn. From preparation to the plate, this recipe takes roughly 53 minutes. A mixture of tomatillos, garlic cloves, jalapeño pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a reasonably priced recipe for fans of Mexican food.

Instructions

Heat oil in a large Dutch oven over medium-high heat.

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Cooking Oil

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Dutch Oven

Add onion and next 3 ingredients; saut 5 minutes or until tender.

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Onion

Add tomatillos and next 3 ingredients to pan; bring to a boil. Cover, reduce heat, and simmer 23 minutes, stirring occasionally.

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Tomatillos

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Frying Pan

Remove from heat; cover and chill 1 1/2 hours.

Place avocado and half of soup in a blender; process until smooth.

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Avocado

Soup

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Blender

Transfer to a large bowl.

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Bowl

Place remaining soup and cilantro in blender; process until smooth, and add to bowl. Stir in lime juice. Ladle soup into bowls; top with Tomato Salsa.

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Lime Juice

Cilantro

Tomato

Salsa

Soup

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Blender

Bowl

Ladle

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Ingredients

Servings:

ripe peeled avocado, chopped 710milliliters

fat-free, less-sodium chicken broth 59milliliters

fresh cilantro leaves 4

garlic cloves, chopped 1teaspoons

ground cumin 1

jalapeño pepper, seeded and chopped 59milliliters

fresh lime juice 2teaspoons

olive oil 296milliliters

chopped onion (1 medium)2

poblano chiles, chopped 5servings

Tomato Salsa 1teaspoons

salt 454grams

tomatillos, quartered

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Dutton-Goldfield Emerald Ridge Vineyard Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 58 dollars per bottle.