Mexican Tomatillo Avocado Soup Recipe – Sunset Magazine

Ingredients

• 1 1/4 pounds tomatillos, husked and rinsed
• 1 white onion, finely chopped
• 2 1/2 cups chicken broth
• 1 garlic clove, minced
• 3/4 English cucumber, peeled, seeded, and finely chopped
• About 2 tbsp. lime juice
• About 2 tsp. green hot sauce
• 1 1/2 teaspoons minced fresh oregano leaves
• 1 avocado, chopped
• 3 tablespoons chopped cilantro