Green Tomatillo Gazpacho
Make this cold soup in the middle of summer, when garden tomatoes, cucumbers and peppers are at their peak. Start with 1 cup of broth, adding more to reach the desired consistency. Very ripe (and juicy) summer tomatoes will need less broth; less-ripe tomatoes will need more.
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