Chilled Avocado and Tomatillo Soup with Cilantro and Jalapeño

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe (vegan, gluten free), ready in about 25 minutes, pairs tomatillos, avocado, 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 rice, quinoa, or a quick salad. 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.

Prep: 15 min Cook: 10 min Serves 4 Mexican cuisine 210 cal/serving

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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

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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.