This chilled tomatillo avocado soup recipe is a refreshing summer meal that’s easy to prepare! Avocados add a creaminess (without the heaviness of cream), and fresh tomatillos add a beautiful color and unique flavor. Avocado soup is also something a bit different for spring and summer, and it works perfectly as a chilled soup!
Next to ice cream, homemade 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 if possible), 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 soup is a refreshing yet filling meal.Â
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.
Looking for more soup recipes?
Be sure to check out my Cheesy Potato Soup, Roasted Butternut Squash Soup with Spiced Pistachios, and Tomato Bisque!
Chilled Tomatillo Avocado Soup
Ingredients
- 1 pound tomatillos, hulled and washed
- 2 medium garlic cloves
- Optional: 1 jalapeno pepper
- 1 cup cucumbers, peeled, seeded, and chopped (approximately 1 medium cucumber)
- 1/4 cup shallots, chopped (approximately 1 medium)
- 1/4 cup fresh cilantro, chopped
- 1/2 cup chicken or vegetable stock, either homemade or low-sodium
- 1 tablespoon fresh lime juice (approximately 1 lime)
- 1/2 teaspoon kosher salt
- 1 cup water
- 1 medium or large avocado
Instructions
- 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.
- 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.
- Pour the soup into a large bowl, cover, and refrigerate for at least 2 hours before serving to allow to flavors to blend.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
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Donalyn@The Creekside Cook says
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 says
I’ve been craving soup like crazy lately. This looks fantastic!
carrian says
I’m so ready for soup and this is the perfect transition
Sophia @ NYFoodgasm says
Flawlessly executed and styled, just beautiful!!
Ashley says
This looks so so so yummy perfect for the end of summer!
Stephanie @ Girl Versus Dough says
Mmmm, this soup sounds perfectly refreshing to me. And I love the unique flavor combo of tomatillo and avocado!
Lauren @ Climbing Grier Mountain says
I never thought to use tomatillo in a soup before! Genius my friend!
Happy Valley Chow says
That definitely looks like a unique soup. Sounds and looks delicious, lots of great flavor :)
Kathryn says
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) says
Oh avocado as a thickener is a wonderful idea!
Shelly says
Oh my! This looks SO refreshing and healthy – love that you used the avocado as the thickener!!
ashley - baker by nature says
Normally I’m all like “eeewwwwww” when it comes to cold soup, but dang girl, this looks fabulous!!!
Jessica@AKitchenAddiction says
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} says
LOVE this, it’s like Green Gazpacho. I love that you used avocado as a thickener, you’re so smart :)
Jodi says
Jennifer, everything about this looks wonderful. And I love your photo!