Mexican Tomatillo Avocado Soup Recipe – Sunset Magazine
Tart tomatillos and creamy avocado in a comforting soup perfect for6 servings in just 45 minutes. [111 calories, 6g fat]
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Cooking tools:
- Chef's knife
- Cutting board
- Blender
- Fine-mesh sieve
- Stainless steel mixing bowl
- Spatula
- Measuring spoon
- Spoon
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
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