When summer is heading in on the homestretch and your garden -- and the markets -- are brimming with cucumbers, keep it cool with this refreshing blended chilled soup that gets tang from tomatillos and limes and its silky texture from avocado and crème fraiche and a hint of heat from jalapeños. Finish the soup with a crunchy garnish of diced cucumber, avocado and scallions.
I started thinking about chilled soups a bit and wondered if "gazpacho" was an inclusive term for all of them. It is not. A little research led me to learning that there are regional terms for chilled soups, such as vichyssoise (French) or salmorejo (Spanish). Gazpacho is traditionally a non-blended "red" soup with tomatoes, peppers and cucumbers.
With tomatillos, avocado, jalapeños and lime, my inspiration leaned "south-of-the-border". Next time I make this, I will toast some pepitas for a garnish and add a sprinkling of cilantro.
This truly is refreshing -- so much so, that I'm going to use it as a base for a spritzer or cocktail/mocktail. It would be wonderful served alongside my Kebabs with Yogurt and Harissa, and with summer vegetables in abundance, there are a few other recipes to direct you to on The Savory Tart:
- Buttermilk Cucumbers with Almonds and Everything Seasoning
- Ruth's Creamy Cucumbers
- Cold Spanish Tomato Soup
- Creamy Roasted Tomato and Parmesan Soup
(And isn't the color just lovely?)
Ingredients
- tomatillos
- yellow onion
- garlic cloves
- English hothouse cucumbers
- avocado
- jalapeno
- limes
- scallions
- chicken or vegetable stock
- crème fraiche, sour cream or Mexican crema
- extra-virgin olive oil
- salt
See recipe card for quantities.
Jump to RecipeInstructions
Preheat broiler. On a parchment or foil lined baking sheet, arrange the tomatillos, onion and garlic cloves.
Broil for 5 to 7 minutes until vegetables are starting to show some char. Turn the vegetables and broil for another 5 to 7 minutes.
In the bowl of a food processor or blender, add the onion, tomatillos, garlic, cucumbers, avocado pulp, jalapeno, zest and juice of lime. Blend until smooth.
Add stock and crème fraiche.
Blend until combined. Add more stock if desired.
Prepare garnish.
In a small bowl, combine, diced avocado, diced cucumber, scallions with a squeeze of lime and a drizzle of olive oil.
To serve: Mound garnish in a low bowl and add soup to surround. Or simply top soup with garnish. Serve chilled with lime wedges on the side.
Substitutions
- Cucumbers - English hothouse cucumbers are ideal, but any will work here. Just make sure to scoop the seeds out to keep the soup from getting watered down.
- Creme Fraiche - Sour cream, Mexican crema or plain greek yogurt can be used instead
- Vegetarian - Use vegetable stock instead of chicken stock
Variations
- Make it a cocktail - Add two ounces of soup to a tall glass with ice cubes along with minced fresh mint, 2 oz. of white rum and top it with Topo Chico Mineral Water
- Make it a mocktail - Add two ounces of soup to a tall glass with ice cubes along with minced fresh mint, a splash of grapefruit soda and top it with citrus flavored seltzer
- Garnish instead of the diced vegetables, add a swirl of creme fraiche or sour cream and sprinkle with pepitas, cilantro and a sprinkling of Tajin.
Equipment
- blender or food processor
Storage
Store is the refrigerator for up to 4 or 5 days. (Freezing is not recommended.)
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Chilled Cumber, Avocado and Tomatillo Soup
Equipment
- blender or food processor
Ingredients
- ½ pound tomatillos hulled and washed
- small yellow onion peeled and sliced in half inch slices
- 2 garlic cloves peeled
- 1-½ English hothouse cucumbers peeled
- ½ large avocado pitted
- ½ small jalapeno seeded
- Zest from ½ lime and juice of one whole lime
- 2 cups chicken or vegetable stock
- ½ cup crème fraiche, sour cream or plain Greek yogurt
- 1 teaspoon salt or to taste
Garnish
- ½ large avocado peeled and diced
- ½ English cucumber diced
- 2 scallions sliced, white and light green parts
- 1 tablespoon extra-virgin olive oil
- juice of ½ lime
Instructions
- Preheat broiler. On a parchment or foil lined baking sheet, arrange the tomatillos, onion and garlic cloves.
- Broil for 5 to 7 minutes until vegetables are starting to show some char. Turn the vegetables and broil for another 5 to 7 minutes.
- In the bowl of a food processor or blender, add the onion, tomatillos, garlic, cucumbers, avocado pulp, jalapeno, zest and juice of lime and blend until smooth.
- Blend in stock and crème fraiche and blend until combined. Add more stock if desired.
- Prepare garnish: In a small bowl, combine, diced avocado, diced cucumber, scallions with a squeeze of lime and a drizzle of olive oil.
- To serve: Either mound garnish in a low bowl and add soup to surround. Or simply top soup with garnish. Serve chilled with lime wedges on the side.
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