Make this cold soup in the middle of summer, when garden tomatoes, cucumbers and peppers are at their peak. Start with 1 cup of broth, adding more to reach the desired consistency. Very ripe (and juicy) summer tomatoes will need less broth; less-ripe tomatoes will need more. Source: EatingWell Magazine, Soup Cookbook

Annie Peterson


Ingredient Checklist


Instructions Checklist
  • Combine tomatillos, tomatoes, cucumber, bell pepper, avocado, scallions, jalapeno, garlic, bread, basil (or parsley or cilantro), salt and pepper in a large bowl. Transfer half the mixture to a food processor. Puree until almost smooth, scraping down the sides once or twice. (If necessary, let the mixture rest for a few minutes to allow the bread to soften, then continue to puree until smooth.) Transfer to a large container. Repeat with the remaining vegetable mixture.

  • Add yogurt, oil, vinegar and 1 cup broth to the soup. Adjust the consistency with more broth as desired. Cover and chill for at least 1 hour or up to 24 hours.


To make ahead: Refrigerate for up to 3 days.

Tip: For the most perfect avocados, buy when firm and let them ripen at room temperature for a few days before using. They'll be less likely to bruise in transport when they're firm.

Nutrition Facts

173 calories; 11.4 g total fat; 2.1 g saturated fat; 4 mg cholesterol; 377 mg sodium. 496 mg potassium; 15.6 g carbohydrates; 4.2 g fiber; 5 g sugar; 4.5 g protein; 609 IU vitamin a iu; 32 mg vitamin c; 44 mcg folate; 59 mg calcium; 1 mg iron; 31 mg magnesium;