Green Tomatillo Gazpacho
Combine tomatillos, tomatoes, cucumber, bell pepper, avocado, scallions, jalapeno, garlic, bread, basil (or parsley or cilantro), salt and pepper in a large bowl. Transfer half the mixture to a food processor. Puree until almost smooth, scraping down the sides once or twice. (If necessary, let the mixture rest for a few minutes to allow the bread to soften, then continue to puree until smooth.) Transfer to a large container. Repeat with the remaining vegetable mixture.Advertisement
Add yogurt, oil, vinegar and 1 cup broth to the soup. Adjust the consistency with more broth as desired. Cover and chill for at least 1 hour or up to 24 hours.
To make ahead: Refrigerate for up to 3 days.
Tip: For the most perfect avocados, buy when firm and let them ripen at room temperature for a few days before using. They'll be less likely to bruise in transport when they're firm.
2 fat, 1 vegetable, 1/2 starch