Introduction
Looking for a refreshing summer dish that’s both elegant and easy to make? This Chilled Avocado Soup is your answer. I discovered this recipe during a particularly hot summer, and it’s become my go-to for both casual lunches and dinner parties. What makes this soup special is its creamy texture and bright flavors, combining the richness of ripe avocados with zesty lime and fresh herbs. It’s naturally vegan, requires no cooking, and comes together in just minutes using your blender.
Ingredients
- 3 ripe avocados, peeled and pitted
- 2 cups cold vegetable broth
- 1 cucumber, roughly chopped
- 1/2 cup fresh cilantro leaves
- 2 tablespoons fresh lime juice
- 1 small garlic clove
- 1/2 small jalapeño (optional, seeds removed)
- 1/2 cup cold water
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
For garnish:
- Diced cucumber
- Fresh cilantro leaves
- A drizzle of olive oil
- Crushed red pepper flakes (optional)
Instructions
- Add avocados, vegetable broth, cucumber, cilantro, lime juice, garlic, and jalapeño (if using) to your blender.
- Blend on high speed until completely smooth, about 1-2 minutes.
- Add cold water gradually until you reach your desired consistency. The soup should be silky but not too thick.
- Season with salt and pepper, adjusting to taste.
- Cover and refrigerate for at least 2 hours to allow flavors to develop.
- Before serving, give the soup a quick stir and adjust seasoning if needed.
- Pour into chilled bowls and garnish with diced cucumber, cilantro leaves, a drizzle of olive oil, and red pepper flakes if desired.
Cook Time and Serving Size
Prep Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 4-6
Recipe Notes
- Choose avocados that yield slightly when pressed but aren’t too soft for the best texture.
- If making ahead, press plastic wrap directly onto the surface of the soup before refrigerating to prevent browning.
- The soup will keep in the refrigerator for up to 24 hours.
- For a creamier version, you can substitute half the water with coconut milk.
- Make sure all ingredients are well-chilled before blending for the best temperature and texture.
- If your soup is too thick after chilling, thin it with a little cold water or broth.
- For extra creaminess, try adding a dollop of Greek yogurt (non-vegan option) as a garnish.
Chilled Avocado Soup
A refreshing summer dish that's both elegant and easy to make. This Chilled Avocado Soup combines the richness of ripe avocados with zesty lime and fresh herbs. It's naturally vegan, requires no cooking, and comes together in just minutes using your blender.
Ingredients
- 3 ripe avocados peeled and pitted
- 2 cups cold vegetable broth
- 1 cucumber roughly chopped
- 1/2 cup fresh cilantro leaves
- 2 tablespoons fresh lime juice
- 1 small garlic clove
- 1/2 small jalapeño optional, seeds removed
- 1/2 cup cold water
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- Diced cucumber
- Fresh cilantro leaves
- A drizzle of olive oil
- Crushed red pepper flakes optional
Instructions
- Add avocados, vegetable broth, cucumber, cilantro, lime juice, garlic, and jalapeño (if using) to your blender.
- Blend on high speed until completely smooth, about 1-2 minutes.
- Add cold water gradually until you reach your desired consistency. The soup should be silky but not too thick.
- Season with salt and pepper, adjusting to taste.
- Cover and refrigerate for at least 2 hours to allow flavors to develop.
- Before serving, give the soup a quick stir and adjust seasoning if needed.
- Pour into chilled bowls and garnish with diced cucumber, cilantro leaves, a drizzle of olive oil, and red pepper flakes if desired.
