Oxmoor House Photo by: Oxmoor House

Chilled Tomatillo-Avocado Soup with Tomato Salsa

Cooking tomatillos not only brings out their flavor but also softens their thick skin. Choose darker poblano chiles because they have the richest flavor.

Oxmoor House JANUARY 2008

  • Yield: 5 servings (serving size: 1 cup soup and about 1/3 cup salsa)
  • Cook time:34 Minutes
  • Prep time:19 Minutes
  • Other:1 Hour, 30 Minutes


  • 2 teaspoons olive oil
  • 1 1/4 cups chopped onion (1 medium)
  • 4 garlic cloves, chopped
  • 2 poblano chiles, chopped
  • 1 jalapeño pepper, seeded and chopped
  • 1 pound tomatillos, quartered
  • 3 cups fat-free, less-sodium chicken broth
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground cumin
  • 1 ripe peeled avocado, chopped
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup fresh lime juice
  • Tomato Salsa
  • Tomato Salsa


Heat oil in a large Dutch oven over medium-high heat. Add onion and next 3 ingredients; sauté 5 minutes or until tender.

. Add tomatillos and next 3 ingredients to pan; bring to a boil. Cover, reduce heat, and simmer 23 minutes, stirring occasionally. Remove from heat; cover and chill 1 1/2 hours.

. Place avocado and half of soup in a blender; process until smooth. Transfer to a large bowl. Place remaining soup and cilantro in blender; process until smooth, and add to bowl. Stir in lime juice. Ladle soup into bowls; top with Tomato Salsa.

Nutritional Information

Amount per serving
  • Calories: 134
  • Fat: 9g
  • Saturated fat: 0.9g
  • Protein: 4.7g
  • Carbohydrate: 14.9g
  • Cholesterol: 0mg
  • Iron: 1mg
  • Sodium: 754mg
  • Calories from fat: 60%
  • Fiber: 4.1g
  • Calcium: 27mg

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Chilled Tomatillo-Avocado Soup with Tomato Salsa recipe