Chilled Avocado and Tomatillo Soup

Serving size:


    • 6
    • tomatillos, husked, washed, and roughly chopped
    • 1
    • poblano chili pepper, roasted, peeled and seeded
    • juice of 2 limes
    • 1 t
    • salt
    • 1⁄2 t
    • freshly ground black pepper
    • 1 c
    • cold water, plus enough ice to fill to 2c. measure
    • 2
    • ripe avocados, peeled, stoned
    • 1 bn
    • scallions, thinly sliced for garnish
15 minutes
Ready in
15 minutes


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.

Adapted from Mesa Mexicana by Mary Sue Milliken & Susan Feniger


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.


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