Chilled Avocado Soup
A remarkably creamy, refreshing, and vibrant cold soup that comes together in minutes without any cooking required.
Ingredients
- •3 ripe Hass avocados, halved and pitted
- •2 cups vegetable broth (480ml), chilled
- •1 cup plain Greek yogurt or dairy-free coconut yogurt (240ml)
- •2 tablespoons fresh lime juice
- •1 small garlic clove, minced
- •1/2 cup fresh cilantro leaves (20g)
- •1/4 cup scallions, chopped (15g)
- •1 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
- •1 tablespoon extra-virgin olive oil for drizzling
Instructions
- 1
Scoop the flesh of the ripe avocados directly into a high-powered blender.
- 2
Add the chilled vegetable broth, Greek yogurt, fresh lime juice, minced garlic, cilantro, scallions, kosher salt, and black pepper to the blender.
- 3
Blend on high speed until completely smooth, silky, and vibrant green, stopping to scrape down the sides if necessary.
- 4
Taste the soup and adjust the salt or lime juice if needed.
- 5
Transfer the soup to a sealed container and refrigerate for at least 2 hours until thoroughly chilled.
- 6
Ladle into chilled bowls, drizzle with extra-virgin olive oil, and garnish with a few cilantro leaves or chopped scallions before serving.
💡 Chef tips
- To prevent the avocado from browning, press plastic wrap directly onto the surface of the blended soup before refrigerating.
- For a dairy-free and strictly pareve version, simply substitute the Greek yogurt with thick coconut yogurt or plain unsweetened almond milk yogurt.
- If the soup is too thick after chilling, stir in an extra splash of chilled vegetable broth until you reach your desired consistency.
✅ How it should turn out
The finished soup should be luxuriously silky, vibrant green, and refreshingly cool with a bright, zesty lime finish.