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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

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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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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.




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I can only think of two things, 1 something you put on your potato was contaminated like the butter container could have crumbs in it or something like that as mentioned before, and you could be having a reaction to dairy or what ever was put in it.......IF it was just plain potato and you reacted with bloating and cramping you might have a carb issues, tad rare and most associated with additional auto immune diseases but could be in which case a diet of fats and protein would be your answer much like it is for me now days.

They are gluten-free. Did you use butter that might have gluten crumbs on it? For me , it takes more than 2 hours to feel the effect of gluten- maybe something you ate before? Maybe stomach virus?

Has anyone had an reaction to potatoes? Just made couple bake potatoes 2hrs ago and now I feel awful...just wondering thought potatoes were gluten free?????

I recently covered some pizzas when adding some grain free options to the gluten alternative list....I actually found a company that makes gluten-free hot pockets also sorta made me laugh. There are some unique ones out there now days even found one that made low carb crust out of chicken breast and cheese. https://www.celiac.com/gluten-free/topic/117090-gluten-free-food-alternatives-list/

these sound like celiac reactions yes ... basically avoid anything that causes the reaction always and find your self a great natural practitioner and rebuild your body .. Rest vitamins digestive enzymes and very strict diet Good Luck