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Chilled Avocado and Tomatillo Soup

Prep time
15 mins
Entrée | Soups
Special Diets
Vegan | Vegetarian
Food Allergies
Dairy-free | Gluten-free
Adapted from Mesa Mexicana by Mary Sue Milliken & Susan Feniger


Chilled avocado soup is a simple summer favorite sure to cool you down despite the dog days. Tomatillos, lime, and just a hint of heat from a roasted poblano pepper fill out the flavor of this dish that works wonders, especially when served with a side of chips and spicy salsa.


6 tomatillos, husked, washed, and roughly chopped
1 poblano chili pepper, roasted, peeled and seeded
  juice of 2 limes
1 tsalt
1⁄2 tfreshly ground black pepper
1 ccold water, plus enough ice to fill to 2c. measure
2 ripe avocados, peeled, stoned
1 bnscallions, thinly sliced for garnish


In a blender or food processor, combine the tomatillos, poblano, lime juice, salt & pepper with 1-2 T. ice-cold water. Puree until smooth. Add the avocados with the remaining water and ice. Blend just until smooth but not frothy. Serve chilled in bowls garnished with scallions.