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  • Jefferson Adams
    Jefferson Adams

    Avocado and Tomatillo Soup (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Caption: The finished avocado and tomatillo soup. Photo: CC-devlyn

    This version of a cold Mexican soup will refresh both your palate and your culinary repertoire. It makes great base, and holds up nicely to other flavors. Adding roasted chili or jalapeño peppers or cherry tomatoes gives it a surprising bite. For a more rustic texture, omit the blender altogether. Dice the tomatillos into small chunks, and work the avocados well with a wooden spoon or fork. This soup makes wonderful meal on a warm day.

    Ingredients:
    3 ripe avocados
    5 ripe tomatillos
    3 cups chicken stock
    3 tablespoons fresh cilantro, chopped
    2 gloves garlic, chopped
    1 ½ cups heavy cream
    2 teaspoons lemon juice
    Salt and pepper to taste

    Directions:
    Bring a pot of water to boil and cook tomatillos for five minutes, until tender. Roughly chop and add to a blender along with diced avocado and garlic. Add chicken stock and lemon juice. Blend until smooth. Work in batches depending on the size of your blender.

    Transfer to a bowl and fold in cream and cilantro. Season with salt and pepper to taste.

    Serve chilled.


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    Cold soup has never been something that I make very often but the photo looks so yummy and I am a very big fan of avocados I will just have to give this soup a try.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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