Chilled Avocado, Tomatillo and Cucumber Soup

Chilled Avocado, Tomatillo and Cucumber Soup
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Recipe for Vegan Chilled Avocado, Tomatillo and Cucumber Soup with Saffron-Lime Ice. This creamy, smooth luxurious chilled green soup is easy to make and hard not to like.


  • Saffron-Lime Ice:
  • Juice of 2 limes
  • 1/4 teaspoon saffron threads, soaked in 1/4 cup warm water for 20 minutes
  • 1 teaspoon unrefined sugar
  • 1 teaspoon Hungarian or Spanish paprika, toasted
  • 1/2 cup water
  • 1/3 teaspoon salt
  • Soup:
  • 1/2 yellow onion cut into 1/2 inch dice
  • 4 cloves garlic, peeled
  • 1 jalapeño chile
  • 3 ripe avocados, peeled and pitted
  • 8 tomatillos, peeled
  • 1 English cucumber, peeled, halved and seeded
  • 1/2 cup loosely packed cilantro leaves
  • 1 teaspoon dried oregano, toasted
  • 1/4 teaspoon freshly ground nutmeg
  • 1/4 teaspoon freshly ground black pepper
  • juice of 1 lime
  • 2 teaspoons light miso
  • 3 cups water
  • salt
  • cayenne pepper (optional)
  • 1/3 cup slivered almonds, toasted and very coarsely chopped for garnish


  1. To Make the Ice: Mix all of the ingredients together in a bowl and pour into a 2 inch deep pan. Freeze for 3-4 hour until solid.
  2. To Make the Soup: Heat a large non-stick sauté pan over high heat. Add the onions, garlic and jalapeño. Dry toast, stirring frequently, for 7-10 minutes, until half the onions, garlic and jalapeño are charred. Remove from the pan and let cool to room temperature.
  3. Peel and seed the jalapeño. Place the avocado in a mixing bowl with the cooled onion, garlic and jalapeño. Add the tomatillos, cucumber, cilantro, oregano, nutmeg, black pepper, lime juice, miso and water. In a blender, or using a hand-held immersion blender, blend the ingredients in batches until smooth. Add salt and cayenne pepper to taste. Refrigerate for at least 2 hours or until well chilled.
  4. To Serve: Ladle the soup into 6 martini glasses. Sprinkle toasted almonds over the top of each. Scrape the saffron ice crystals off the pan with a fork, and place 2 teaspoons on each serving of soup. Serve immediately.
  5. Per Serving Soup: 203 calories (64% from fat); 4.7 g protein; 15 g carbohydrate; 15 g fat; 0 mg cholesterol' 84 mg sodium; 3.5 g fiber.
  6. Per Serving Ice: 3 calories (5%from fat); 0 g protein; 0.7 f carbohydrate; 0.1g fat; 0 mg cholesterol; 40 mg sodium; 01. G fiber.