Avocado, Cucumber, and Tomatillo Soup
This room-temperature soup is inspired by the California avocado groves.
- Servings: 10
Source: Martha Stewart Living, March 1997
- 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
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.