I was surprised to see tomatillos at my farmers market. I love to make salsa verde, especially when slow-cooking pork. But today I needed a quick, light dinner – no time for slow cooking anything.
Taking stock of what was available in the refrigerator and in the pantry I found: about 1 c of broth, 2 very ripe yellow Heirloom tomatoes, corn on the cob and some guacamole I’d mashed from 2 avocados. What could all this make? Soup.
Roasted Tomatillo, Pumpkin and Avocado Soup
- 8 tomatillos, husked and washed and chopped
- 2 lg yellow Heirloom tomato, chopped
- 1 med Vidalia onion, finely chopped
- 1 garlic clove, finely chopped
- 2-3 tbs Devo Olive Oil Chipotle EVOO (or EVOO)
- 1 c guacamole
- 1/2 tsp chopped chipotle pepper in adobo sauce
- 1/2 lime, juiced
- 1 c chicken broth
- 2 tsp fresh, chopped cilantro
- 1 corn cob, kernels removed
- Freshly ground sea salt and black pepper
What you do:
- Heat oven to 375˚.
- Prepare baking sheet with parchment paper.
- Place tomatillos, tomato, onion and garlic on baking sheet.
- Drizzle with EVOO and season with salt and pepper.
- Cook until tomatillos are soft and begin to caramelize, about 25 min.
- Place vegetables in food processor and blend until smooth.
- Add avocado, chipotle and lime juice and blend.
- Add broth and cilantro and blend until smooth.
- Add corn kernels.
- Season with salt and pepper as desired.