Saffron-Lime Ice
Juice of 2 limes
1/4 tsp. saffron threads, soaked in 1/4 C. warm water for 20 minutes
1 tsp. unrefined sugar
1 tsp. Hungarian or Spanish paprika, toasted
1/2 C. water
1/3 tsp. salt

Soup
1/2 yellow onion cut into 1/2 inch dice
4 cloves garlic, peeled
1 jalape�o chile
3 ripe avocados, peeled and pitted
8 tomatillos, peeled
1 English cucumber, peeled, halved and seeded
1/2 C. loosely packed cilantro leaves
1 tsp. dried oregano, toasted
1/4 tsp. freshly ground nutmeg
1/4 tsp. freshly ground black pepper
juice of 1 lime
2 tsp. light miso
3 C. water
salt
cayenne pepper (optional)

1/3 C. slivered almonds, toasted and very coarsely chopped for garnish

To Make the Ice: Mix all of the ingredients together in a bowl and pour into a 2 inch deep pan. Freeze for 3-4 hour until solid.

To Make the Soup: Heat a large non-stick saut� pan over high heat. Add the onions, garlic and jalapeno. Dry toast, stirring frequently, for 7-10 minutes, until half the onions, garlic and jalapeno are charred. Remove from the pan and let cool to room temperature. Peel and seed the jalape�o. Place the avocado in a mixing bowl with the cooled onion, garlic and jalapeno. Add the tomatillos, cucumber, cilantro, oregano, nutmeg, black pepper, lime juice, miso and water. In a blender, or using a hand-held immersion blender, blend the ingredients in batches until smooth. Add salt and cayenne pepper to taste. Refrigerate for at least 2 hours or until well chilled.

To Serve: Ladle the soup into 6 martini glasses. Sprinkle toasted almonds over the top of each. Scrape the saffron ice crystals off the pan with a fork, and place 2 tsp. on each serving of soup. Serve immediately.

Yield: 6 servings
Calories: 206
Fat: 15.1g
Fiber: 3.5g