A creamy green Mexican cold soup with raw tomatillos, avocado, and lime.
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Roughly chop the raw tomatillos, cucumber, and green bell pepper into uniform pieces.
Place the chopped vegetables, garlic, and jalapeƱo into a high-speed blender or food processor.
Add the flesh of the two avocados and the fresh cilantro to the blender.
Pour in the lime juice, vegetable broth, and olive oil.
Blend on high speed until the mixture is completely smooth and creamy.
Season with salt and pulse once more to incorporate.
Transfer the soup to a glass bowl or pitcher and refrigerate for at least 2 hours to allow flavors to meld.
Serve chilled in bowls, garnished with a drizzle of olive oil or a dollop of Mexican crema.
