Chilled Tomatillo & Avocado Soup featuring Stonyfield Organic Yogurt

Have you ever had or made chilled soup? I mean, on purpose. Not because you haven't had a hot meal since your first child entered this world.

It's sort of a weird concept to me since, when I think of soup, I think of a big bowl of steamy goodness on a brisk day.

But cold soup is a thing. Like gazpacho and vichyssois.

The same way that a bowl of hot soup warms you from the inside out on a cold day, chilled soup can be a great way to lower your temp internally when the weather is brutal outside. Being a Floridian, this is a vital survival tactic for me, especially these hot summer days when stepping outside means going from cool and collected to a sweaty mess in about 2 seconds flat {sometimes faster}.

Don't get me wrong -- my favorite method of temperature regulation will always be air conditioning, cool Atlantic waters, ice cream, and frosty cocktails. But since I can't hang out at the beach all day every day sipping mojitos between bites of my ice cream cone during the summer {sad, I know}, it's important to have some alternatives.

So, back to chilled soup.

There are lots of great combos that make for good chilled soups -- some are chunky and full of veggies, others are sweet, fruity and tangy. But the version I was going for when I whipped up today's recipe was something smooth and creamy with a vibrant flavor profile.

Want to wake up your taste buds? Give this Chilled Tomatillo and Avocado soup a try. It can't get any easier to make. Roast tomatillos. Blend with the other ingredients. Chill. Eat.

The combination of roasted tomatillos and the splash of lime juice really give it a "HELLO!" kind of zing, while avocado and Stonyfield Organic Yogurt add creaminess to the mix. It's a like a cool fiesta on your tongue. While you're at it, you can also crumble some tortilla chips over the top, like a reverse bowl of chips and dip. I won't tell.

If you're not really into the idea of cold soup {I've yet to convince my husband this is an acceptable thing to eat}, it also makes for an excellent salad dressing or sauce over chicken, shrimp or fish.

Don't put up with feeling sweaty and sticky. Cool down immediately with some chilled soup... and follow it up with a margarita for good measure. ;)

I am honored to be a member of the Stonyfield Clean Plate Club. I received product or coupons for writing this post, but all opinions are my own.

Chilled Tomatillo & Avocado Soup
Makes 4 servings

10-12 tomatillos, husks removed, rinsed and cut in half
1 small garlic clove, finely minced or grated
1 avocado

1/3 to 1/2 cup Stonyfield Organic Plain Greek Yogurt

Juice of 1/2 a lime

Salt & Pepper to taste

Optional Garnishes: Cilantro, crushed tortilla chips

1. Prepare a baking sheet by lining with foil. Set oven to broil. {500 degrees} Drizzle the lined pan with a bit of olive oil and place tomatillos cut side down, rubbing them lightly to coat with oil. Sprinkle with a pinch of salt and pepper. 

2. Broil tomatillos for about 15-20 minutes, or until they start to look blistered and burnt in places and they are very soft. 

3. Remove from oven and allow to cool until easier to handle. Slide the tomatillo and juices in the pan into a blender. Add garlic, avocado, yogurt and lime juice and blend until smooth.*

4. Taste and adjust seasonings. Pour into a bowl and cover with plastic wrap. Chill for 2 or 3 hours until cold.

Serve chilled with chopped cilantro or crushed tortilla chips on top. 

*If the result is too thick, add a few tablespoons of water to thin to desired consistency. 

Supper Made Simple

Is there anything better than a 5 ingredient dinner recipe? {Well, a 4 ingredient dinner recipe, I suppose. You know what I mean.}

As much as I like getting fancy in the kitchen, there are days when I open my fridge and pray that the ingredients magically jump out and cook themselves. {One too many Disney movies as a kid??}

While this Chicken with Tomatillo and Cilantro Sauce doesn't actually cook itself, it sure does make a fantastic dinner that requires very little effort. And on days when I am running on empty {or I've spent the day baking, frosting & decorating 100 mini cupcakes. Or am so sore from my barre class I can barely move. Or I am tempted to serve my husband a bowl of cereal for dinner...}, I am truly grateful for simple dishes.

This sauce comes together easily {and flavorfully} by broiling the tomatillos until they look charred {and, yes, kind of scary} , tossing them into the food processor and simmering them with some sauteed onion until you have a rich, tangy sauce. Piece of cake.

If you've never had tomatillos, or aren't sure if they're your thing, I suggest buying a couple and giving them a try. They're often used in Mexican dishes and have a tart sort of flavor that makes for good salsa, or in this case, sauce.

Now, if we can only get the table to clear itself & the dishes to jump into the dishwasher, we'd be all set. ;)

Chicken with Tomatillo and Cilantro Sauce
Adapted from Epicurious

1 pound tomatillos, husked

2-4 skinless chicken breasts

1 medium onion, diced

2 cloves garlic, finely chopped

1/2 cup chopped fresh cilantro, plus extra for garnish
3 tablespoons olive oil

1/2 teaspoon salt, plus extra for sprinkling
{Optional: Chicken Stock for deglazing pan & thinning sauce - about 1/4- 1/2 cup}

Move oven rack to position closest to heating element. Set oven to broil {normally 500 degrees}. Place tomatillos on a sheet pan lined with foil, and broil for 4-5 minutes or until blackened in spots. Turn tomatillos over and broil for another 4-5 minutes until other side is charred as well.

Remove from oven and transfer to food processor. Blend.

Meanwhile, heat 2 tablespoons of olive oil over medium heat in a large skillet. Season chicken breasts lightly with salt. When oil is hot, place chicken breasts in pan until browned. Turn over and brown other side. {Chicken will not be completely cooked through.} Remove from skillet and place on a plate or pan.

Add about a tablespoon of olive oil to s, the same skillet where chicken was cooked, and add diced onion. Season lightly with salt, and allow onions to cook until golden. {about 6-8 minutes}

Once onions are soft and caramelized, add garlic. Cook for 1 minute. {Optional: Deglaze pan with about 1/4 cup  chicken stock to remove brown bits from bottom of pan.} Add blended tomatillo to the pan and stir. Simmer for 2 minutes, uncovered. Add cilantro and 1/2 teaspoon salt and stir.

Place chicken into the sauce and simmer, covered, until chicken is cooked through, 15 to 20 minutes. {If sauce thickens too much, loosen it up with a little bit of chicken stock if you'd like.}

Serve with a side of rice, quinoa, or favorite veggies.