Tomatillo Gazpacho

Courtesy of Earl and Hilda Jones

1 14oz. can low-salt chicken broth
1 lb. tomatillos (8-12 medium), husked, rinsed, and cut into medium dice (3 cups)
1 medium clove garlic, minced
2 T. extra-virgin olive oil
2 medium avocados, cut into small dice (1-1/2 cups)
1/2 seedless English cucumber, cut into small dice
1/2 large red bell pepper, cut into small dice (1/2 cup)
1/4 small red onion, finely diced (1/4 cup)
2 T. chopped fresh cilantro
1 T. fresh lime juice; more as needed Kosher salt and freshly ground black pepper

Heat the broth in a 3-qt. saucepan over medium-high heat. Add the tomatillos and garlic, bring to a boil, reduce the heat, and let simmer until the tomatillos are cooked through but still hold their shape, about 1 minute. Let cool slightly, about 5 minutes, and then carefully puree the mixture in a blender along with the olive oiL Pour the puree into a nonreactive 9 x 13-inch pan and refrigerate to cool quickly.

When the puree has cooled, remove the pan from the refrigerator and stir in the avocado, cucumber, bell pepper, onion, cilantro, and lime juice. Season to taste with salt and pepper. Refrigerate for at least 1 hour and up to 4 hours.

Before serving, taste and adjust the reasoning with more lime juice, salt, and pepper, as needed.