Avocado Soup with Tomatillos and Hatch Chile

The tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country’s cuisine.

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Serves: 5 cups

INGREDIENTS
1 pound tomatillos
1 Hatch chile
2 avocados, pitted and skin removed
1 white onion, coarsely chopped (about 1 ¼ cups)
3 cloves garlic, smashed and chopped
2 Tbsp cojita cheese
½ cup Mexican crema
2 cups vegetable broth
¼ cup lime juice
½ tsp kosher salt

INSTRUCTIONS

Remove the husks from the tomatillos and wash. Line a pan with foil and place the husked tomatillos and Hatch chile in the pan. Heat over medium-high heat and pan roast for 15 – 20 minutes, turning occasionally with tongs. A smaller pan is better than a larger pan for this since the tomatillos are round. With a smaller pan, it’s easier to prop them up against each other as you turn them. When done, the tomatillos should be darkened on several places, softened, and just starting to ooze juices. The Hatch chile should be blackened over roughly ⅓ of the surface and soft.

Core and quarter the tomatillos and add to the container of a blender or food processor fitted with a blade. Slice off the stem from the Hatch chile, slice in half, and remove the seeds. Save the other half for another use. If you love super spicy food, feel free to use the entire chile and place it in the blender container with the tomatillos.

Add the avocados, onion, garlic, and cheese. Puree until smooth. Add the crema, broth, lime juice, and salt, and whirl again like crazy for 30 seconds.

Pour into a bowl and refrigerate for at least 1 hour before serving.

From thewimpyvegetarian.com