No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter





Ads by Google:


Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts
SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Avocado and Tomatillo Soup (Gluten-Free)


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

Ads by Google:

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.

Celiac.com welcomes your comments below (registration is NOT required).












Related Articles



4 Responses:

 
Angie Halten
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
22 Mar 2011 3:54:12 PM PDT
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.

 
clea
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
22 Mar 2011 4:18:27 PM PDT
Any way to sub out the heavy cream?

 
K.T. Lund
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
29 Mar 2011 3:55:48 PM PDT
You could sub out the heavy cream by using a low fat milk and adding some butter. Or ?

 
K.T. Lund
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
29 Mar 2011 3:57:31 PM PDT
Or substitute low fat milk et al for heavy cream plus a little butter.




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:


When items have multiple ingredients it can be hard to tell to which we are reacting. That gluten reactions can be delayed can also make it difficult and at times confusing. I would have random reactions at first and keeping a food and symptom diary helped a great deal. For myself the common ite...

They do a breath test, in some cases they can identify it in extreme cases visually if it has spread to the mouth like thrush or viewable on a scope.

Keep a food diary and record everything you eat, condiments, how it is fixed etc. You might have a CC cuplrit and find it this way. Also with this disease it is common to develop random intolerance issues and allergies to foods. If you get glutened depending on your symptoms you can do some thing...

So sorry you are going through this set back. You say you are getting glutened from random uncontrollable cross contamination. What are the things that you think you are getting CC from? Are you consuming oats? If so you may want to drop those for a bit. Are you drinking distilled gluten grain a...

Hi guys, I had a really bad reaction to a certain brand of kefir yesterday. The reaction was neurological and I think it must have been an accidental glutening or an allergic reaction to an additive. The problem is I don?t know which ingredient had caused it. I was wondering if anyone has experie...