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Chill-out tomatillo soup

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    Chill-out tomatillo soup Gluten Free

    Your body needs more liquids in the summer, especially if you’re exercising! Stay hydrated by drinking water and eating water-rich foods such as cold soups, fruits and vegetables.


    1 tablespoon canola oil
    3 cloves garlic, minced
    12 medium tomatillos, diced
    1 medium green bell pepper, seeds and ribs removed and diced
    1 small jalapeño pepper, seeds and ribs removed and diced
    1 cucumber, seeds removed and diced, divided
    1 medium avocado, pit removed and diced, divided
    2 cups low-sodium vegetable broth
    1/4 teaspoon freshly ground black pepper
    1/4 cup chopped green olives
    6 ounces goat cheese, crumbled
    1 tablespoon extra-virgin olive oil


    1. In a medium skillet, heat canola oil over medium heat. Add minced garlic and cook until lightly browned (about 1 to 2 minutes). Remove from heat.
    2. Place garlic, tomatillos, bell pepper, jalapeño, half of the cucumber and half of the avocado in a blender or food processor. Blend until smooth.
    3. Pour blended mixture into a large bowl. Add vegetable broth and black pepper. Stir. Cover and chill in the refrigerator for at least 2 hours.
    4. In a small bowl, combine reserved cucumber and avocado. Add olives and goat cheese. Drizzle with olive oil and toss gently.
    5. Ladle chilled soup into bowls and sprinkle with 1/2 cup cheese salad (made in step 4).
    6. Serve immediately.

    Makes 4 servings

    Carb choices per serving: 1


    If goat cheese is a bit too strong for your taste, substitute another type of cheese or try adding seafood such as shrimp, crab or cod.

    Nutrition Facts