Tomatillo Avocado Soup

¼-½ jalapeno pepper, seeded

1 clove garlic

cup cilantro leaves

3 scallions, cut into 2-inch pieces

1 pound tomatillos, husked and quartered (about 6-8 tomatillos)

3 tablespoons lime juice, freshly squeezed

2 avocados, flesh removed

½ small white onion, peeled and quartered

¼ teaspoon cumin

Sea salt and black pepper to taste

Turn food processor on. Drop jalapeno, garlic, cilantro and scallions through feed tube of food processor while machine is running. Process ingredients until minced. Add tomatillos and lime juice. Process until mixture is liquid. Add avocado, onion, cumin and salt and pepper and pulse to desired consistency. Let stand 30-60 minutes to blend flavors. Taste and adjust.

Serves four to six.

Cook’s note: This soup also can be enjoyed as a salad dressing or dip.

Adapted from Flavour Cooking School, Forest Park