Chilled Tomatillo Avocado Soup - Savory Simple

Next to ice cream, soup is probably one of my favorite things to prepare in the kitchen. There are some basic rules and techniques that go into good soup making (most important: always have homemade stock on hand) but once you have the formula in place it leaves room for endless experimentation. Summer is a perfect time to enjoy cold soups and this healthy tomatillo avocado soup is a refreshing yet filling meal. 

I pretty much lifted this recipe from Martha Stewart but with a key change. She uses yogurt to thicken the soup and then adds chopped avocado for garnish. I omitted the yogurt completely and instead use the avocado as a thickener. It provide a rich creaminess without the added dairy. This soup has so many flavorful ingredients that in my opinion the tanginess of yogurt takes away from its fresh qualities. In this case, less is more. I prepared my version with homemade chicken stock but the recipe can easily be made vegan by using vegetable stock.

Chilled Tomatillo Avocado Soup
Prep time
Total time
Serves: 4 servings
  • 1 pound tomatillos, hulled and washed
  • 2 garlic cloves
  • optional: 1 jalapeno pepper
  • 1 cup cucumber, peeled, seeded, and chopped (approximately 1 medium cucumber)
  • ¼ cup shallot, chopped
  • ¼ cup fresh cilantro, chopped
  • ½ cup chicken or vegetable stock, preferably homemade
  • 1 tablespoon fresh lime juice
  • ½ teaspoon salt
  • 1 cup water
  • 1 avocado
  1. Preheat the broiler and place an oven rack in the top position. Line a baking sheet with foil. Broil the tomatillos, garlic and jalapeno (if using) on the baking sheet for 5 minutes. Keep an eye on the vegetables while they're broiling to make sure they don't burn. Turn the ingredients over and broil for another 5 minutes. The tomatillos should be brown in spots and will have started releasing juices. Remove from the oven.
  2. Add the tomatillos, garlic, jalapeno, cucumber, shallot, cilantro, stock, lime juice, salt and water to a blender. Pit the avocado and scoop the flesh into the blender as well. Puree until very smooth.
  3. Pour the soup into a large bowl, cover, and refrigerate for at least 2 hours before serving to allow to flavors to blend.
Adapted from Martha Stewart


More Soup Recipes

Savory Simple – Creamy Cauliflower Bacon Soup
Savory Simple – Creamy Chestnut Soup
Savory Simple – Cherry Gazpacho
Very Culinary – Matzo Ball Soup
The Wicked Noodle – Northern Italian Beef Stew
The Lemon Bowl – Shrimp Pho

  • Donalyn@The Creekside Cook

    Perfect – our tomatillo plants are going insane this year [note to self: we don’t need 3 plants!] so I’m looking for more varied ways to use them – this looks like it will do nicely! Thanks :)

  • Anna @ Crunchy Creamy Sweet

    I’ve been craving soup like crazy lately. This looks fantastic!

  • carrian

    I’m so ready for soup and this is the perfect transition

  • Sophia @ NYFoodgasm

    Flawlessly executed and styled, just beautiful!!

  • Ashley

    This looks so so so yummy perfect for the end of summer!

  • Stephanie @ Girl Versus Dough

    Mmmm, this soup sounds perfectly refreshing to me. And I love the unique flavor combo of tomatillo and avocado!

  • Lauren @ Climbing Grier Mountain

    I never thought to use tomatillo in a soup before! Genius my friend!

  • Happy Valley Chow

    That definitely looks like a unique soup. Sounds and looks delicious, lots of great flavor :)

  • Kathryn

    This sounds like a really wonderful summer soup – so bright and fresh and I love the change you made to the original recipe! Lovely photo too.

  • Laura (Tutti Dolci)

    Oh avocado as a thickener is a wonderful idea!

  • Shelly

    Oh my! This looks SO refreshing and healthy – love that you used the avocado as the thickener!!

  • ashley – baker by nature

    Normally I’m all like “eeewwwwww” when it comes to cold soup, but dang girl, this looks fabulous!!!

  • Jessica@AKitchenAddiction

    I’ve just started getting into chilled soups and discovered how amazing they are! Love that you use avocado as a thickener!

  • Jackie {The Beeroness}

    LOVE this, it’s like Green Gazpacho. I love that you used avocado as a thickener, you’re so smart :)

  • Jodi

    Jennifer, everything about this looks wonderful. And I love your photo!

  • Sylvie @ Gourmande in the Kitchen

    I’m a big soup maker and eater as well, it’s so simple and satisfying.

  • Marta@What should I eat for breakfast today

    In Poland we have chłodnik, if you like chilled soups, you’ll like chłodnik as well :)

  • Chung-Ah | Damn Delicious

    I usually don’t have chilled soup but I think this is an exception I’ll have to make!

  • Natasha @ The Cake Merchant

    I love chilled soup in the summer. Your photos are just beautiful!

  • Tieghan

    Love this and I love that you used the avocado as a thickener! I just did that myself for a recipe and it turned out great! What a gorgeous soup!

  • Tiana Kai

    I’m with you on the soup obsession! I grew up on soups and love them. I’ve always wanted to use avocado as a thickening agent…like for chocolate mouse…so should try this too!

  • joyce songer

    I made this soup this morning, it’s in the fridge now. I am an experienced cook but I haven’t worked much with tomatillos. I roasted them as directed along with the garlic. I wasn’t sure about the garlic so I didn’t peel it. Because the garlic was much smaller than the tomatillos I think is should have been taken out after five minutes. I let them cool and removed the garlic peel and the stem end from the tomatillos. Is this what I should have done? I continued with the recipe as instructed. Looks, smells and taste delicious. Dinner is ready, Thanks. .

    • Jennifer Farley

      That was fine to do. If you ever have really small cloves you can leave them in the peel. But keep in a mind, a little char on the tomatillos or garlic isn’t bad, it adds flavor. You just don’t want the whole thing to be black.

  • Melissa M.

    Oooh, yummy! This looks so delicious. I’ve never made a chilled soup before. Maybe it’s about time!