This soup is tart and refreshing! If possible, roast and peel the poblanos so you don’t have to run the soup through a sieve to remove the little pieces of pepper skin.
Cube tomatillos and poblanos. Slice shallots and set aside 4 Tbsp for garnish.
Put the tomatillos, scallions, avocado, garlic, pistachios and ice in a blender. Reduce to a fine, creamy liquid. Add cold water if needed.
Meanwhile, toast cumin in a dry pan on medium. Grind half in a mortar and set the other half aside.
Add ground cumin, lime juice, 5 Tbsp olive oil, salt and pepper to the blender. Blend well.
Strain the soup through a sieve with a spatula if desired.
Place soup bowls in freezer for 30 minutes to chill them. Pour the soup in the bowls, decorate with toasted cumin seeds, cilantro, Aleppo pepper, reserved scallions, chopped pistachios and a few drops of olive oil.
A variation of the Red Gazpacho from The Spice Trekkers Cook at Home