Slap-In-The-Face Avocado-Tomatillo Soup

By á-170456

Ingredients

• GARNISH:
• 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 pound tomatillos husked, rinsed, cored, and quartered
• 4 cups cold water
• 3 tablespoons lime juice
• Salt to taste
• Freshly-ground black pepper to taste
• Reserved 1/2 avocado in a fine dice

Details

Servings 1

Preparation

Step 1

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.