1 (14 ounce) can chicken broth
1 lb. tomatillo, quartered
1 garlic clove, minced
2 tablespoons extra virgin olive oil
2 medium avocados, finely diced
1 small cucumber, seeded and finely diced
1 red bell pepper, finely diced
2 medium tomatoes chopped
1/4 small red onion, finely diced
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh lime juice
kosher salt, to taste
fresh ground black pepper, to taste
Heat broth over medium-high heat. Add tomatillos and garlic; bring to boil. Reduce heat and simmer until tomatillos are cooked through but still hold their shape, about 1 minute. Let cool slightly, about 5 minutes, then carefully puree mixture in blender along with olive oil.
Cool completely, then stir in remaining ingredients. Season to taste with salt and pepper. Refrigerate at least one hour before serving.
Adapted from: Food.com
