Mexican Tomatillo Avocado Soup
Serves 6, 45 minute prep
1 1/4 lbs. tomatilos, husked and rinsed
1 white onion, finely chopped [I only used 1/2 onion and I used a food processor for the dish]
2 1/2 cups of vegetable broth [I changed the chicken broth to vegetable broth]
1 garlic clove, minced
3/4 English cucumber, peeled, seeded, and finely chopped [I used the cucumber I had in the refrigerator]
2 tblsp lime juice [freshly squeezed]
2 tsp green hot sauce [I increased from tsp to tblsp]
1 1/2 tsp of minced fresh oregano leaves [didn't have this so left it out]
1 avocado chopped [Yum!]
3 tblsp chopped cilantro
1. Chop tomatillos coarsely, Puree half each of the 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, lime juice, hot sauce, and oregano.
to bowl and stir.
2. Nest bowl in ice water; stir often until cold, 15 minutes. Add avocado and cilantro.
Per 1-cup serving 111 calories. 52% (58 cal.) from fat, 3.8 grams protein, 6.5 grams of fat, 12 grams carbo (4.2 grams fiber)58 grams sodium, 10mg cholesterol.
Tuesday, August 10, 2010
I found this recipe in Sunset Magazine, August 2010 edition, page 91. Served cold, it is refreshing tasty and low calorie. Enjoy!