Mexican Tomatillo Avocado Soup

• 1 1/4 pounds tomatillos, husked and rinsed
• 1 white onion, finely chopped
• 2 1/2 cups chicken broth
• 1 garlic clove, minced
• 3/4 English cucumber, peeled, seeded, and finely chopped
• About 2 tbsp. lime juice
• About 2 tsp. green hot sauce
• 1 1/2 teaspoons minced fresh oregano leaves
• 1 avocado, chopped
• 3 tablespoons chopped cilantro

1. Chop tomatillos coarsely. Puree half each of tomatillos, onion, and broth in a blender with garlic. Rub through a fine strainer into a stainless steel bowl; discard contents of strainer. Finely chop remaining tomatillos. Add remaining tomatillos, onion, and broth; cucumber; 2 tbsp. lime juice; 2 tsp. hot sauce; and the oregano to bowl and stir.
2. Nest bowl in ice water; stir often until cold, 15 minutes. Add avocado and cilantro and, if you like, more lime juice and hot sauce.
3. Note: Nutritional analysis is per 1-cup serving.

white onion, chicken broth, garlic, cucumber, lime juice, green hot sauce, oregano, avocado, cilantro

Taken from www.myrecipes.com/recipe/mexican-tomatillo-avocado-soup (may not work)