Cool summer soups are a refreshing addition to warm-weather menus. Enjoy this delightful chilled tomato avocado soup as we close out August! Summer is a perfect time to enjoy cold soups and this healthy tomatillo avocado soup is a refreshing yet filling meal. By using avocado as a thickener, it provides a rich creaminess without the added dairy.
Once you start making cold soups, you’ll start to see that the possibilities are nearly endless. It’s fun to try different combinations of seasonal veggies, herbs, and even fruits to make your own recipes, and I bet that some of you have whipped up a tasty cold soup or two already this summer. Do you have a favorite cold soup recipe?
- 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
- 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.