Tomatillo-Avocado Soup

This incredible and simple cool summer vegan soup was inspired by a recipe found in the 1996 Rick Bayless’s Mexican Kitchen.  You start by making a tomatillo and fresh onion salsa, and then puree it with ripe avocado, lime juice, and stock.  It holds beautifully in the refrigerator, and tastes even better the second day.   

1 pound tomatillos, husked and washed
5 serrano chiles, seeded, roasted, and minced
8 cloves garlic, roasted and peeled
1 small white onion, minced
¾ cup cilantro, minced
1 teaspoon salt
1 teaspoon sugar
3 cups ripe avocado
2 tablespoons lime juice
2 cups stock

Place tomatillos on a baking sheet and broil for 10-15 minutes, turning occasionally, until they are soft with a charred surface.  Or, roast on a grill.  Let cool.  Chop fine and place in a bowl.

Place roasted tomatillos and their juice with 2 cloves roasted garlic and the roasted chiles in a blender or food processor.  Process to a coarse puree.  Transfer to a bowl, and mix in the onion, ¼ cup of cilantro, salt and sugar. 

Place avocados, lime juice, stock, ½ of the tomatillo sauce and the remaining cilantro into a blender or food processor.  Process to a smooth puree.  Serve cool with a dollop of tomatillo sauce on top. 

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