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.

Annie Peterson
Source: EatingWell Magazine, Soup Cookbook


Recipe Summary

35 mins
1 hr 35 mins


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; protein 4.5g 9% DV; carbohydrates 15.6g 5% DV; exchange other carbs 1; dietary fiber 4.2g 17% DV; sugars 5.4g; fat 11.4g 18% DV; saturated fat 2.1g 10% DV; cholesterol 3.5mg 1% DV; vitamin a iu 608.5IU 12% DV; vitamin c 32.1mg 54% DV; folate 44mcg 11% DV; calcium 58.6mg 6% DV; iron 1.3mg 7% DV; magnesium 31mg 11% DV; potassium 496.3mg 14% DV; sodium 376.8mg 15% DV.