Chilled Avocado, Tomatillo, and Cucumber Soup

Name: Chilled Avocado, Tomatillo, and Cucumber Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Juice of 2 limes; 1/4 tsp. saffron threads, soaked in 1/4 cup warm water; 1 tsp. unrefined sugar; 1 tsp. toasted Hungarian paprika or Spanish paprika; 1/2 cup water; ⅓ tsp. salt; 1/2 yellow onion, cubed; 4 cloves garlic, peeled; 1 jalapeno chile; 3 ripe avocados, peeled and pitted; 8 tomatillos, peeled; 1 English cucumber, halved length- wise and seeded; 1/2 cup loosely packed cilantro leaves; 1 tsp. toasted dried oregano; 1/4 tsp. ground nutmeg; 1/4 tsp. freshly ground black pepper; Juice of 1 lime; 2 tsp. light miso; 3 cups water; Salt to taste; Ground cayenne to taste, optional; ⅓ cup toasted slivered almonds, very coarsely crushed, for garnish

Servings: persons

Juice of 2 limes
1/4 tsp. saffron threads, soaked in 1/4 cup warm water
1 tsp. unrefined sugar
1 tsp. toasted Hungarian paprika or Spanish paprika
1/2 cup water
⅓ tsp. salt
1/2 yellow onion, cubed
4 cloves garlic, peeled
1 jalapeno chile
3 ripe avocados, peeled and pitted
8 tomatillos, peeled
1 English cucumber, halved length- wise and seeded
1/2 cup loosely packed cilantro leaves
1 tsp. toasted dried oregano
1/4 tsp. ground nutmeg
1/4 tsp. freshly ground black pepper
Juice of 1 lime
2 tsp. light miso
3 cups water
Salt to taste
Ground cayenne to taste, optional
⅓ cup toasted slivered almonds, very coarsely crushed, for garnish

1
To make Saffron-Lime Ice: Combine all ingredients in mixing bowl, and pour into shallow baking pan.
2
Freeze 3 to 4 hours, or until frozen solid.
3
To make Avocado, Tomatillo and Cucumber Soup: Heat large nonstick saute pan or skillet over high heat.
4
Add onion, garlic and jalapeno.
5
Dry-roast ingredients, stirring frequently, until half garlic, onions and jalapeno are charred.
6
Remove from pan, and cool to room temperature.
7
When cool enough to handle, seed jalapeno.
8
Place avocados in mixing bowl with cooled onion, garlic and jalapeno.
9
Add tomatillos, cucumber, cilantro, oregano, nutmeg, pepper, lime juice, miso and water.
10
Blend ingredients in batches until smooth, combining pureed ingredients in large bowl.
11
Add salt and cayenne to taste.
12
Refrigerate until well chilled.
13
To serve, ladle soup into 6 cocktail or similar glasses.
14
Sprinkle one-sixth toasted almonds over top of each serving.
15
Using tines of fork, scrape 2 teaspoons saffron-lime ice crystals from pan over each serving.

101

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Juice of 2 limes, 1/4 tsp. saffron threads, soaked in 1/4 cup warm water, 1 tsp. unrefined sugar, 1 tsp. toasted Hungarian paprika or Spanish paprika, and more.

Yes, Chilled Avocado, Tomatillo, and Cucumber Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!