Tomatillo Gazpacho

Ingredients

• ½ seedless English cucumber, cut into small dice (2 cups)
• 1 medium clove garlic, minced
• 2 Tbs. extra-virgin olive oil
• 2 medium avocados, cut into small dice (1-½ cups)
• ½ large red bell pepper, cut into small dice (½ cup)
• One 14-oz. can low-salt chicken broth
• Kosher salt and freshly ground black pepper
• + 4 more ingredients
• • 1 Tbs. fresh lime juice; more as needed
  • 2 Tbs. chopped fresh cilantro
  • ¼ small red onion, finely diced (¼ cup)
  • 1 lb. tomatillos (8 to 12 medium), husked, rinsed, and cut into medium dice (3 cups)

Heat the broth in a 3-qt. saucepan over medium-high heat. Add the tomatillos and garlic, bring to a boil, reduce the heat, and let simmer until the tomatillos are cooked through but still hold their shape, about 1 minute. Let cool slightly, about 5 minutes, and then carefully purée the mixture in...

View full recipe at Fine Cooking