The spices of coconut and Indian curry are added to this delectable and simple squash soup.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 8 |
| Yield: | 1 cup |
Ingredients
- 1 avocado, chopped
- 1 large tomatillo, husked and chopped
- ½ white onion, roughly chopped
- 1 jalapeno pepper, seeded and chopped, or more to taste
- 1 clove garlic, chopped, or more to taste
- 1 lime, juiced
- 2 tablespoons chopped fresh cilantro
- ½ teaspoon ground cumin
- salt and ground black pepper to taste
Instructions
- Place avocado, tomatillo, onion, jalapeno, garlic, lime juice, cilantro, cumin, salt, and pepper in a blender; blend until smooth, 2 to 3 minutes.
Reviews
My new favorite guacamole! The tomatillo really brightens up the flavor, adding an almost citrus depth.
I loved the tang the tomatillo brought to this.LOVED it! I like things hot so after tasting it I added some crushed red chili flakes and blended them in in. For most people I think the heat level is pretty spot on as written. The one thing I would do differently next time is to not blend the cilantro and some of the jalapeno. I would have liked more texture. Overall excellent recipe and one I will make often!