Tomatillo and Avocado Cold Soup with Lime and Cilantro
A cooling, creamy cold soup blending tart tomatillos with smooth avocado, brightened with lime and fresh cilantro. This Mexican-inspired soup recipe (vegan option), ready in about 20 minutes, pairs tomatillos, ripe avocado, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 160 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 quartered tomatillos
- 1 large, peeled and pitted ripe avocado
- 2 cups vegetable broth
- 3 tbsp fresh lime juice
- 1/3 cup chopped fresh cilantro
- 1 small, seeded jalapeño pepper
- 1 tsp salt
- 1/2 cup water
- 1/4 cup (optional for creaminess) plain Greek yogurt
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring a medium pot of water to a boil and add 8 quartered husked tomatillos. Boil for 5 minutes until softened, then drain and cool.
- Step 2: In a blender, combine the boiled tomatillos, 1 large peeled and pitted ripe avocado, 2 cups vegetable broth, 3 tbsp fresh lime juice, 1/3 cup chopped fresh cilantro, 1 small seeded jalapeño, 1 tsp salt, and 1/2 cup water. Blend until smooth and creamy.
- Step 3: For added creaminess, blend in 1/4 cup plain Greek yogurt until fully incorporated.
- Step 4: Chill the soup in the refrigerator for at least 1 hour before serving to allow the flavors to meld and serve cold.
Frequently asked questions
How long does Tomatillo and Avocado Cold Soup with Lime and Cilantro take to make?
Total time is about 20 minutes (10 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 Tomatillo and Avocado Cold Soup with Lime and Cilantro?
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 tomatillos from drying out.
Can I substitute ingredients in Tomatillo and Avocado Cold Soup with Lime and Cilantro?
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 Tomatillo and Avocado Cold Soup with Lime and Cilantro 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 Tomatillo and Avocado Cold Soup with Lime and Cilantro vegan option?
Yes — this recipe is tagged vegan option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
