Chilled Avocado and Tomatillo Soup with Cilantro and Jalapeño
A refreshing, creamy cold soup blending tart tomatillos and smooth avocado with a kick of jalapeño and fresh cilantro, perfect for Cinco de Mayo. This mexican-inspired cinco de mayo (vegan, gluten free) ready in about 25 minutes pairs medium, husked and rinsed tomatillos, large, peeled and pitted avocado, seeded and chopped jalapeño pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 medium, husked and rinsed tomatillos
- 2 large, peeled and pitted avocado
- 1, seeded and chopped jalapeño pepper
- 2 minced garlic cloves
- 1/2 cup packed fresh cilantro leaves
- 3 tbsp lime juice
- 2 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Bring a medium pot of water to a boil. Add 8 husked and rinsed tomatillos and boil for 7 minutes until softened and bright green. Drain and let cool.
- Step 2: In a blender, combine the cooled tomatillos, 2 large peeled and pitted avocados, 1 chopped seeded jalapeño pepper, 2 minced garlic cloves, 1/2 cup packed fresh cilantro leaves, 3 tbsp lime juice, 2 cups vegetable broth, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper.
- Step 3: Blend on high speed for 2-3 minutes until completely smooth and creamy.
- Step 4: Chill the soup in the refrigerator for at least 1 hour before serving.
- Step 5: Stir well and taste for seasoning, adding more salt or lime juice if needed. Serve cold garnished with extra cilantro leaves or thin jalapeño slices if desired.
Equipment for this recipe
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Frequently asked questions
How long does Chilled Avocado and Tomatillo Soup with Cilantro and Jalapeño take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chilled Avocado and Tomatillo Soup with Cilantro and Jalapeño?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep minced garlic cloves from drying out.
Can I substitute ingredients in Chilled Avocado and Tomatillo Soup with Cilantro and Jalapeño?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chilled Avocado and Tomatillo Soup with Cilantro and Jalapeño for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Chilled Avocado and Tomatillo Soup with Cilantro and Jalapeño vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
