Slap-In-The-Face Avocado-Tomatillo Chilled Soup

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Slap-In-The-Face Avocado-Tomatillo Chilled Soup

 

3 poblano chiles, skinned, seeded, diced

3 fully ripe avocados,cut in chunks, reserving 1/2 of

one avocado for garnish

1 pound tomatillos, husked, rinsed, cored, and

quartered

4 cups cold water

3 tablespoons lime juice

salt to taste

freshly ground black pepper to taste

 

Garnish;

reserved 1/2 avocado, cut 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. Serves 6.

 

 

 

 

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