Ingredients:
2 bunches scallions, including most of the greens
1 sweet pepper
2 tablespoons avocado or sunflower seed oil
12 ounces tomatillos, husked and rinsed
1 celery rib, chopped
1 scant tablespoon chopped ginger
2 tablespoons chopped parsley
2 tablespoons chopped mint
2 jalapeno or poblano peppers, seeded and minced
1 quart vegetable stock
sea salt
2 large avocados
½ cup buttermilk

For garnish: 2 teaspoons chopped mint and juice of 1 lime

Directions:

  1. Set aside a few scallions and a quarter of the bell pepper then coarsely chop the remainder. Heat oil in a soup pot and add the tomatillos. Saute over high heat until they color, about 5 minutes, then add the chopped vegetables, ginger, herbs, and half the peppers.
  2. Cook, stirring frequently, until the tomatillos are browned in places, about 10 minutes. Add the stock and 1 teaspoon sea salt and bring to a boil. Lower the heat and simmer, partially covered, until the tomatillos fall apart, 15-20 minutes. Let cool, then puree with the avocadoes and buttermilk. Chill well. Taste for salt.
  3. Finely dice the reserved scallion and pepper and mix them with the mint, lime juice, a pinch of salt, and the remaining peppers. Scatter a spoonful of the mix over each bowl and serve.

Serves 4-6