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Gallery Avocado, Cucumber, and Tomatillo Soup Recipe Summary Servings: 10
Ingredients Ingredient Checklist 2 scallions, white and green, trimmed and thinly sliced 1/4 cup cilantro leaves 3 tablespoons freshly squeezed lime juice, plus lime wedges for serving 7 tomatillos, husks removed, washed and quartered, plus 4 to 5, halved, for garnish 2 large cucumbers (2 pounds), peeled, halved lengthwise, seeded, and cut into half-inch pieces (reserve some for garnish) 2 ripe Haas avocados (8 ounces each) 1 1/2 cups homemade chicken stock 1 teaspoon salt 1/8 teaspoon freshly ground white pepper 1/2 teaspoon green Tabasco 1 baguette 1/3 cup creme fraiche or sour cream
Cook’s Notes Homemade chicken stock is preferable in this recipe, since the flavors of the soup are so delicate. Variations Homemade chicken stock can be replaced with canned low-sodium chicken stock. Creme fraiche can be replaced with sour cream.
Gallery Avocado, Cucumber, and Tomatillo Soup
Recipe Summary Servings: 10
Gallery
Avocado, Cucumber, and Tomatillo Soup
Avocado, Cucumber, and Tomatillo Soup
Avocado, Cucumber, and Tomatillo Soup
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
Ingredients
Ingredients
- 2 scallions, white and green, trimmed and thinly sliced 1/4 cup cilantro leaves 3 tablespoons freshly squeezed lime juice, plus lime wedges for serving 7 tomatillos, husks removed, washed and quartered, plus 4 to 5, halved, for garnish 2 large cucumbers (2 pounds), peeled, halved lengthwise, seeded, and cut into half-inch pieces (reserve some for garnish) 2 ripe Haas avocados (8 ounces each) 1 1/2 cups homemade chicken stock 1 teaspoon salt 1/8 teaspoon freshly ground white pepper 1/2 teaspoon green Tabasco 1 baguette 1/3 cup creme fraiche or sour cream
Directions
Place the scallions and cilantro in blender, and blend until smooth. Add the lime juice, tomatillos, and cucumbers; blend until smooth. Peel the avocados, remove pits, and cut into large chunks. Transfer to blender. Add the stock, salt, pepper, and Tabasco; blend until smooth, stopping to scrape down the sides once or twice. Taste for seasoning. Transfer the soup to a nonreactive container. Cover with plastic wrap, pressing down so plastic touches soup. Let chill 1 to 2 hours (do not keep overnight).
Mix well before serving, and adjust the seasoning to taste. Slice the baguette crosswise into quarter-inch slices, and lightly toast the slices. Ladle the soup into bowls. Top each serving with half a tomatillo and a dab of creme fraiche. Serve with a slice of toast and a lime wedge.
Cook’s Notes Homemade chicken stock is preferable in this recipe, since the flavors of the soup are so delicate.
Variations Homemade chicken stock can be replaced with canned low-sodium chicken stock. Creme fraiche can be replaced with sour cream.
Cook’s Notes
Homemade chicken stock is preferable in this recipe, since the flavors of the soup are so delicate.
Variations
Homemade chicken stock can be replaced with canned low-sodium chicken stock. Creme fraiche can be replaced with sour cream.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Avocado, Cucumber, and Tomatillo Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Avocado, Cucumber, and Tomatillo Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
