Slap-In-The-Face Avocado-Tomatillo Soup Recipe - Cooking Index
Slap-In-The-Face Avocado-Tomatillo Soup Recipe - Cooking Index
Nothing subtle about this one, but what an appetite stimulant! Sharp, clean, smooth -- it's a real slap in the face of your dinner guests to prepare their palates for the coming meal.
Courses: Soup| 3 | Poblano chiles - skinned, seeded, | |
| And diced | ||
| 3 | Fully ripe avocados, preferably Hass - cut in chunks | |
| (reserving 1/2 of one avocado for garnish) | ||
| 1 lb | 454g / 16oz | Tomatillos - husked, rinsed, |
| Cored, and quartered | ||
| 4 cups | 948ml | Cold water |
| 3 tablespoons | 45ml | Lime juice |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Garnish | ||
| Reserved 1/2 avocado - in a fine dice |
The easiest way to skin the chiles is to broil them close to the heating element, turning with tongs, until they're charred all over -- then sticking them in a plastic bag for a couple minutes. When they're skinned, cut off the tops and scrape away all the seeds. Then chop finely.
Puree the chiles, avocados, and tomatillos in a blender, adding the water as needed to make into a smooth paste. Then add the remaining water, lime juice, salt, and pepper. Refrigerate for at least 2 hours.
When ready to serve, ladle into bowls and sprinkle with the reserved avocado chunks.
Serve cold to 6 people as a first course.
Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com
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