Chilled Avocado, Tomatillo and Cucumber Soup -

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Chilled Avocado, Tomatillo and Cucumber Soup

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By Eric Tucker

Posted July 23rd, 2007

This article is reprinted with permission from The Artful Vegan: Fresh Flavors from the Millennium Restaurant, by Eric Tucker, (2003, Ten Speed Press)

The Artful Vegan: Fresh Flavors from the Millennium Restaurant

Servings:	6
Author Notes:	This creamy, smooth luxurious chilled green soup is easy to make and hard not to like. Anyone who likes avocados will love it. The ice is also easy: put it in a shallow pan, freeze it, and scrape it up with a fork.
Ingredients:	Saffron-Lime Ice: Juice of 2 limes 1/4 teaspoon saffron threads, soaked in 1/4 cup warm water for 20 minutes 1 teaspoon unrefined sugar 1 teaspoon Hungarian or Spanish paprika, toasted 1/2 cup water 1/3 teaspoon salt Soup: 1/2 yellow onion cut into 1/2 inch dice 4 cloves garlic, peeled 1 jalapeño chile 3 ripe avocados, peeled and pitted 8 tomatillos, peeled 1 English cucumber, peeled, halved and seeded 1/2 cup loosely packed cilantro leaves 1 teaspoon dried oregano, toasted 1/4 teaspoon freshly ground nutmeg 1/4 teaspoon freshly ground black pepper juice of 1 lime 2 teaspoons light miso 3 cups water salt cayenne pepper (optional) 1/3 cup slivered almonds, toasted and very coarsely chopped for garnish
Instructions:	To Make the Ice: Mix all of the ingredients together in a bowl and pour into a 2 inch deep pan. Freeze for 3-4 hour until solid. To Make the Soup: Heat a large non-stick sauté pan over high heat. Add the onions, garlic and jalapeño. Dry toast, stirring frequently, for 7-10 minutes, until half the onions, garlic and jalapeño are charred. Remove from the pan and let cool to room temperature. Peel and seed the jalapeño. Place the avocado in a mixing bowl with the cooled onion, garlic and jalapeño. Add the tomatillos, cucumber, cilantro, oregano, nutmeg, black pepper, lime juice, miso and water. In a blender, or using a hand-held immersion blender, blend the ingredients in batches until smooth. Add salt and cayenne pepper to taste. Refrigerate for at least 2 hours or until well chilled. To Serve: Ladle the soup into 6 martini glasses. Sprinkle toasted almonds over the top of each. Scrape the saffron ice crystals off the pan with a fork, and place 2 teaspoons on each serving of soup. Serve immediately. Per Serving Soup: 203 calories (64% from fat); 4.7 g protein; 15 g carbohydrate; 15 g fat; 0 mg cholesterol' 84 mg sodium; 3.5 g fiber. Per Serving Ice: 3 calories (5%from fat); 0 g protein; 0.7 f carbohydrate; 0.1g fat; 0 mg cholesterol; 40 mg sodium; 01. G fiber.