• 2 green tomatoes (3 inch diameter), cored and diced
  • 2 large tomatillos, husks removed and diced

  • 1 poblano chile, roasted, peeled and diced

  • 1 serrano chile, seeded and diced

  • 1 clove garlic, minced

  • 1 medium avocado, peeled, pitted, and diced

  • 1½ cup honeydew melon, peeled, seeded, and diced

  • 1 cucumber, peeled, seeded, and diced

  • 4 tablespoons roughly chopped cilantro

  • 4 tablespoons roughly chopped Italian parsley

  • 1 lime, juiced

  • 1 teaspoon salt

  • 4 tablespoons sour cream

  • cilantro for garnish, optional


Place all ingredients, in 3 batches, in a blender and puree until smooth, about one minute. Pour the blended soup back into a large bowl or container and place in the refrigerator and chill for at least 30 minutes.

Ladle the chilled soup into serving bowls and garnish each with a tablespoon of sour cream and a sprig of cilantro.