Chilled Tomatillo-Avocado Soup with Tomato Salsa

Chilled Tomatillo-Avocado Soup with Tomato Salsa
Photo by Oxmoor House

Ingredients

  • 2 poblano chiles, chopped
  • 3 cups fat-free, less-sodium chicken broth
  • 2 poblano chiles, chopped
  • Tomato Salsa
  • ¼ cup fresh cilantro leaves
  • 4 garlic cloves, chopped
  • 1 ¼ cups chopped onion (1 medium)
  • + 21 more ingredients
    • 1 ¼ cups chopped onion (1 medium)
    • ¼ cup fresh lime juice
    • ¾ teaspoon ground cumin
    • Tomato Salsa
    • 1 jalapeño pepper, seeded and chopped
    • 1 ripe peeled avocado, chopped
    • ¾ teaspoon ground cumin
    • Tomato Salsa
    • 2 teaspoons olive oil
    • 4 garlic cloves, chopped
    • 1 pound tomatillos, quartered
    • 3 cups fat-free, less-sodium chicken broth
    • Tomato Salsa
    • 1 jalapeño pepper, seeded and chopped
    • ¼ cup fresh lime juice
    • 1 ripe peeled avocado, chopped
    • 2 teaspoons olive oil
    • ¼ cup fresh cilantro leaves
    • 1 pound tomatillos, quartered
    • ¾ teaspoon salt
    • ¾ teaspoon salt

Heat oil in a large Dutch oven over medium-high heat. Add onion and next 3 ingredients; sauté 5 minutes or until tender. . Add tomatillos and next 3 ingredients to pan; bring to a boil. Cover, reduce heat, and simmer 23 minutes, stirring occasionally. Remove from heat; cover and chill 1 1/2 hours...

View full recipe at My Recipes

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