Tomatillo and Avocado Gazpacho with Cilantro and Lime
A refreshing cold soup blending tart tomatillos and creamy avocado with fresh cilantro and lime for a bright, authentic Mexican appetizer. This mexican-inspired soups (vegan, gluten free) ready in about 20 minutes pairs medium, husked and rinsed tomatillos, medium ripe avocado, medium, peeled and chopped cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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
- 6 medium, husked and rinsed tomatillos
- 1 medium ripe avocado
- 1/2 medium, peeled and chopped cucumber
- 1/3 cup chopped fresh cilantro
- 1 small, seeded jalapeño pepper
- 3 tbsp lime juice
- 1 cup cold water
- 1 tsp salt
- 2 tbsp extra-virgin olive oil
Instructions
- Step 1: Bring a medium pot of water to a boil. Add 6 medium husked and rinsed tomatillos and boil for 5 minutes until softened but still bright green. Drain and cool.
- Step 2: In a blender, combine the boiled tomatillos, 1 medium ripe avocado (peeled and pitted), 1/2 medium peeled and chopped cucumber, 1 small seeded jalapeño, 1/3 cup chopped fresh cilantro, 3 tbsp lime juice, 1 tsp salt, and 1 cup cold water.
- Step 3: Blend on high until smooth and creamy. With the blender running, slowly drizzle in 2 tbsp extra-virgin olive oil until emulsified.
- Step 4: Chill the gazpacho in the refrigerator for at least 1 hour before serving to allow flavors to meld. Garnish with additional cilantro if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tomatillo and Avocado Gazpacho with Cilantro and Lime take to make?
Total time is about 20 minutes (15 min prep + 5 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 Gazpacho with Cilantro and Lime?
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 medium ripe avocado from drying out.
Can I substitute ingredients in Tomatillo and Avocado Gazpacho with Cilantro and Lime?
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 Gazpacho with Cilantro and Lime 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 Gazpacho with Cilantro and Lime 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.
