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

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Recipe Summary

active:
35 mins
total:
1 hr 35 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Tips

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; carbohydrates 15.6g; dietary fiber 4.2g; sugars 5.4g; fat 11.4g; saturated fat 2.1g; cholesterol 3.5mg; vitamin a iu 608.5IU; vitamin c 32.1mg; folate 44mcg; calcium 58.6mg; iron 1.3mg; magnesium 31mg; potassium 496.3mg; sodium 376.8mg.
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