Avocado Soup with Tomatillos and Hatch Chile

A bowl of avocado soup made with tomatillos.

Avocado Soup with Tomatillos and Hatch Chile

A chilled soup of avocados, air fryer roasted tomatillos, Hatch chili (or Anaheim chili), and white onion, puréed in the blender with Mexican crema, broth, cilantro and lime for a perfect summertime soup.

Course Soup

Cuisine Tex-Mex

Keyword Avocado soup

Prep Time 20

Cook Time 10

Chill soup 1

Total Time 1 30

Servings

Calories 239.3kcal

Author Susan Pridmore

Ingredients

1 pound tomatillos
1 Hatch chile or Anaheim chile
1 white onion peeled and sliced in half
1 tablespoon extra virgin olive oil
2 avocados pitted and skin removed
3 cloves garlic smashed and chopped
2 tablespoon coarsely chopped cilantro
½ cup Mexican crema
2 teaspoons Better Than Bouillon - Roasted Vegetable Paste stirred into 2 cups hot water (or vegetable broth)
1 tablespoon lime juice
½ teaspoon kosher salt

Possible Garnishes

slices of fresh limes on the side, for a squeeze of fresh lime juice
crumbed cotija or queso fresco cheese
diced tomatoes
pepitas
cilantro
roasted corn kernels
thinly sliced green onions

Instructions

Preheat the air fryer to 425˚F.
Remove the husks from the tomatillos and discard. Wash and dry the tomatillos. Peel and slice the onion in half across it's width (not from end to end).
Add the olive oil to a bowl. Toss the tomatillos and chile in it, and arrange in the basket of the air fryer. Gently coat the onion with the remaining oil, and arrange in the basket with the tomatillos and chile.
Roast for 7 - 9 minutes, until the tomatillos and chile are charred and oozing juices. Remove the tomatillos and chile and set aside. Roast the onion for another 1 - 2 minutes until lightly charred in places and softened.
Slice the roasted tomatillos in half, and add to the blender. Stem the chile, slice in half lengthwise, and scrape out the seeds. Add to the blender. Quarter the onion and add to the blender.
Purée for 30 seconds in a high speed blender.
Add the avocados, garlic, cilantro, Mexican crema and bouillon broth, and purée until smooth.
Stir in the lime juice and salt to taste.
Refrigerate for at least 1 hour before serving with garnishes, if desired. Serve chilled or at room temperature.

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