Tomatillo Gazpacho
M a k e s a b o u t 5 c u p s ; s e r v e s 4 to 6 a s a F i
r s t c o u r s e
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 garlic, minced
2 tbs. extra-virgin olive oil
2 ripe medium avocados, peeled, pitted, and cut into small
dice (11 cups)
1 seedless English cucumber, cut into small dice (2 cups)
1 large red bell pepper, cut into small dice (1 cup)
1 small red onion, finely diced (1 cup)
2 tbs. chopped fresh cilantro
1 tbs. fresh lime juice; more as needed kosher salt and
freshly ground black pepper
1. Heat the broth in a 3-quart saucepan over medium-high heat. Add the tomatillos and garlic, bring to a boil, 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 9x13-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.
Download Full Book 150 Recipes Click Here :
){kind=link}
0 Comments