Chilled Avocado Tomatillo Soup

10628079_10152293204245759_8284467136358542382_nIt’s that time of year again! When gardens start flourishing with fruits and vegetables. Over the years I’ve made more of an effort to buy my produce organic and locally. A farm in Roosevelt, NJ had grown a small batch of tomatillos as a test. Once I saw the bucket on display, I bought the whole lot!

When I got home, I got creative in the kitchen and the result was so dreamy.

Recipe:

1 lb tomatillos, hulled and washed

2 cloves garlic

1 jalapenos

1/4 cup diced shallots

1/4 cup chopped cilantro

1/2 cup vegetable stock

1 cup of water

1 avocado

juice of 1 lime

salt and pepper to taste

Directions:

1. Add the tomatillos, shallots, garlic and jalapenos to a pan and sauté until slightly translucent.

2. Add mixture to a blender, with stock, cilantro, lime juice and avocado. Purree to desidred consistency.

3. If it is too thick, add some water.

4. Finish off with some queso fresco.

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