0.5 cup chicken stock see low-sodium homemade canned
1 serano chile
0.3 cup cilantro leaves plus more for garnish roughly chopped
0.5 teaspoon coarse salt
1 cup cucumber peeled seeded roughly chopped
3 garlic cloves unpeeled
1 tablespoon juice of lime freshly squeezed
0.3 cup onion roughly chopped
0.5 cup nonfat yogurt plain
1 pound tomatillos washed hulled
0.5 cup water
Equipment
food processor
bowl
baking sheet
ladle
wire rack
plastic wrap
broiler
Directions
Heat broiler.
Place tomatillos, garlic, and serrano chile in a single layer on a rimmed baking sheet, and roast until tomatillos are soft and browned in spots, about 7 minutes. Turn all items; continue cooking until other side is soft and browned, about 5 minutes more.
Remove from heat; let cool slightly.
Transfer baking sheet to a wire rack; let cool completely. Peel garlic; place cloves in the bowl of a food processor fitted with the metal blade.
Add tomatillos, serrano, and any accumulated juices along with cucumber, onion, cilantro, stock, lime juice, and salt; blend until mixture is smooth.
Add yogurt and the water; process until they are just combined.
Transfer to a large bowl or plastic storage container; cover with plastic wrap. Refrigerate at least 2 hours. To serve, ladle into bowls; garnish with avocado and/or cilantro leaves.
