Slap-In-The-Face Avocado-Tomatillo Soup

On Tue 28 Feb 2006 09:40:36a, Thus Spake Zarathustra, or was it Mr Libido
Incognito?

Quoted message said:

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Slap-In-The-Face Avocado-Tomatillo Soup

none

3 poblano chiles; skinned, seeded,
and diced
3 fully ripe avocados, preferably Has; cut in chunks
(reserving 1/2 of one avocado for g
1 pound tomatillos; husked, rinsed,
cored, and quartered
4 cups cold water
3 tablespoons lime juice
Salt; to taste
Freshly-ground black pepper; to taste
=== GARNISH ===
Reserved 1/2 avocado; in a fine dice

The easiest way to skin the chiles is to broil them close to the heating
element, turning with tongs, until they're charred all over -- then
sticking them in a plastic bag for a couple minutes. When they're
skinned,
cut off the tops and scrape away all the seeds. Then chop finely.

Puree the chiles, avocados, and tomatillos in a blender, adding the water
as needed to make into a smooth paste. Then add the remaining water,
lime
juice, salt, and pepper. Refrigerate for at least 2 hours.

When ready to serve, ladle into bowls and sprinkle with the reserved
avocado chunks.

Serve cold to 6 people as a first course.

Comments: Nothing subtle about this one, but what an appetite stimulant!
Sharp, clean, smooth -- it's a real slap in the face of your dinner
guests
to prepare their palates for the coming meal.

Source:
"Soup Of The Evening...Beautiful Soup at http://www.soupsong.com"
S(Formatted for MC5):
"06-24-2000 by Joe Comiskey - [email hidden]"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 26 Calories; 1g Fat (22.7%
calories
from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol;
6mg Sodium. Exchanges: 1 Vegetable; 0 Fruit; 0 Fat.

NOTES : Recipe compiled, tested, and commentary provided by Patricia G.
Solley, site webmistress

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: n/a

Yield: 6 servings

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.73 **

When I need a slap in the face, I'm gonna try this! Sounds delicious!

--
Wayne Boatwright o¿o
____________________

BIOYA

Nice.

If I want to get slapped harder, do I just leave the skin on the peppers?
Seriously, I like the rich taste of any roasted pepper, but is this step
(the roasting, not the slapping) to "mellow" and enrich the flavor or to
minimize the heat?

Anyway, I will have this tonight - sounds great.

Mr Libido Incognito said:

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Slap-In-The-Face Avocado-Tomatillo Soup

none

3 poblano chiles; skinned, seeded,
and diced
3 fully ripe avocados, preferably Has; cut in chunks
(reserving 1/2 of one avocado for g
1 pound tomatillos; husked, rinsed,
cored, and quartered
4 cups cold water
3 tablespoons lime juice
Salt; to taste
Freshly-ground black pepper; to taste
=== GARNISH ===
Reserved 1/2 avocado; in a fine dice

The easiest way to skin the chiles is to broil them close to the heating
element, turning with tongs, until they're charred all over -- then
sticking them in a plastic bag for a couple minutes. When they're
skinned,
cut off the tops and scrape away all the seeds. Then chop finely.

Puree the chiles, avocados, and tomatillos in a blender, adding the water
as needed to make into a smooth paste. Then add the remaining water,
lime
juice, salt, and pepper. Refrigerate for at least 2 hours.

When ready to serve, ladle into bowls and sprinkle with the reserved
avocado chunks.

Serve cold to 6 people as a first course.

Great recipe. I wonder about the water. If much less water was used,
it seems like this could be a good consistency for a dip. I'm going to
prepare a variation that has less water, and has the tomatillos roasted
as well as the chiles. Also, a little freshly pressed garlic might be
nice.
Best thing I've seen on here in a while.

Quoted message said:

--
-Alan

--Bryan

pgluth1 said:

Nice.

If I want to get slapped harder, do I just leave the skin on the peppers?
Seriously, I like the rich taste of any roasted pepper, but is this step
(the roasting, not the slapping) to "mellow" and enrich the flavor or to
minimize the heat?

Well, I'm not the recipe poster, but roasting the peppers enriches the
flavor with little effect on the heat content. The heat is in the
seeds and the ribs, not so much the skins. -aem

Mr Libido Incognito said:

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Slap-In-The-Face Avocado-Tomatillo Soup

LOLOLOL! I misread the subject line as "SLOP in the face" and almost
didn't bother with it.
--

Practice safe eating. Always use condiments.