Tomatillo Gazpacho




This Squam Lake Inn favorite is a refreshing chilled summer soup.

Yields about 5 cups

1 14 oz. can low-salt chicken broth

1 lb. tomatillos husked, rinsed and cut

into medium dice (3 cups)

1 clove garlic, minced

2 tablespoons extra virgin olive oil

2 avocados,

cut into small dice (1 1/2 cups)

1 seedless cucumber,

cut into small dice (2 cups)

1 red bell pepper,

cut into small dice (1/2 cup)

1 Small red onion, finely diced (1/4 cup)

2 tbsp. chopped cilantro

1 tbsp. fresh lime juice;

more as needed

Kosher salt and freshly ground

black pepper

Heat the broth in a 3 qt. saucepan over medium high heat. Add the tomatillos and garlic, bring to a boil, reduce 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" x 13" pan and refrigerate to cool quickly.

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