Creamy Green Gazpacho With Queso Fresco And Toasted Pepitos

• 1 1/2 pounds tomatillos
• 2 small avocados
• 2 small cucumbers (thin-skinned and low-seed)
• 2 garlic cloves
• 1/2 small onion
• 2 tablespoons lime juice
• 1/2-1 cups vegetable broth
• 1/2-1 cups water
• 1 hatch chili, optional
• 1/2 bunch cilantro
• 1/2 cup queso fresco for garnish
• 3 tablespoons toasted pepitos for garnish

1. Bring a pot of water to a boil. Boil the tomatillos whole for 2-3 minutes. Remove and place under cold water to stop the cooking.
2. Place all ingredients in a blender (start with 1/2 cup of each liquid), leaving out the garnish. Blend until completely smooth, adding more water or broth and salt if needed.
3. Chill for at least 1 hour.
4. Ladle soups into individual servings and top with crumbled queso fresco, toasted pepitos, and salt and olive oil if desired.

tomatillos, avocados, cucumbers, garlic, onion, lime juice, vegetable broth, water, hatch chili, cilantro, queso fresco, pepitos

Taken from food52.com/recipes/30568-creamy-green-gazpacho-with-queso-fresco-and-toasted-pepitos (may not work)