30-Minute Chilled Avocado-Tomatillo Soup
A vibrant, cooling soup that combines creamy avocados with tangy tomatillos and bright lime juice. The jalapeños add gentle heat while cilantro provides fresh herbal notes. Perfect for hot summer days or as an elegant starter for Mexican-inspired dinners. This version stands out for its smooth, velvety texture and balanced acidity that highlights the natural flavors of each ingredient without overwhelming the palate.
Ingredients
- 8 ea Avocados From Mexico, diced
- 6 ea jalapeños, seeded and choppedserrano peppers1:1spicy
Increases heat level significantly
- 4 ea tomatillos, husked, washed, and quartered
- 4 ea onions, chopped
- 3 cup low-sodium chicken stockvegetable stock1:1vegetarianvegan
Use vegetable stock for plant-based version
- 1 ea lime, juiced
- ½ cup cilantro leaves, chopped
- 6 tbsp olive oil
- 1 tbsp salt
Instructions
- 1
Cook tomatillos, onions and jalapeños in olive oil over medium heat until they start to soften
- 2
Add broth and bring to a simmer and cook more
- 3
Cool to room temperature
- 4
Pulse tomatillo mixture with avocados and cilantro in blender until smooth
- 5
Add lime juice and salt and stir
- 6
Refrigerate until cold
- 7
Thin with water to desired consistency
- 8
Ladle into bowls and serve
Tips
Choose ripe but firm avocados to prevent the soup from becoming too thick or gritty in texture.
Adjust the jalapeño amount based on heat preference - start with fewer and add more for extra spice.
Chill the soup for at least 2 hours before serving to allow flavors to meld and achieve the best taste.
Good to Know
Refrigerate covered for up to 3 days. Stir before serving as separation may occur.
Can be made 1 day in advance. Store covered in refrigerator and thin with water if needed before serving.
Serve chilled in bowls. Garnish with diced avocado, cilantro leaves, or a drizzle of olive oil if desired.
Common Mistakes
Blend while mixture is still hot to avoid damaging blender and ensure smooth texture.
Add lime juice after blending to prevent avocados from browning during processing.
Substitutions
Vegan Options
General Alternatives
Increases heat level significantly
FAQ
Can I make this soup without a blender?
You can use an immersion blender or food processor, but a regular blender gives the smoothest texture. Mash by hand for a chunkier consistency.
How long does this soup keep in the refrigerator?
The soup stays fresh for up to 3 days when stored covered. The avocados may darken slightly but the taste remains good.
Can I freeze this avocado soup?
Freezing is not recommended as avocados change texture when frozen, becoming watery and losing their creamy consistency when thawed.