tomatillo gazpacho

Makes about 5 cups; serves
4 to 6 as a first course
1 14-oz. can lower-salt chicken
broth
1 lb. tomatillos (8 to
12 medium), husked,
rinsed, and cut into
medium dice (3 cups)
1 medium clove of garlic, minced
2 Tbs. extra-virgin olive oil
2 ripe medium avocados,
peeled, pitted, and cut into
small dice (11/2 cups)
1/2 seedless English cucumber,
cut into small dice (2 cups)
1/2 large red bell pepper, cut
into small dice (1/2 cup)
1/4 small red onion, finely diced
(1/4 cup)
2 Tbs. chopped fresh cilantro
1 Tbs. fresh lime juice; more as
needed
K kosher salt and freshly
ground black pepper

This recipe is quick to prepare
but needs to chill for at least an
hour for the flavors to develop.
1. Heat the broth in a 3-quart
saucepan over medium-high
heat. Add the tomatillos and
garlic, bring to a boil, and reduce the
heat and let simmer until the
tomatillos are cooked through
but still hold their shape, about
1 minute. Let cool slightly, about 5 minutes, and then carefully purée
the mixture in a blender along with the olive oil. Pour the purée into a
nonreactive 9×13-inch pan and refrigerate to cool quickly.
2. When the purée has cooled, remove the pan from the refrigerator
and stir in the avocado, cucumber, bell pepper, onion, cilantro, and
lime juice. Season to taste with salt and pepper. Refrigerate for at least
1 hour and up to 4 hours.
3. Before serving, taste and adjust the seasoning with more lime juice,
salt, and pepper, as needed. Ladle the gazpacho into individual bowls
or mugs.

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