Chilled Avocado Soup
A silky, refreshing, and vibrant chilled soup that perfectly balances the creaminess of ripe avocados with a bright, zesty finish.
Ingredients
- •3 ripe Hass avocados, pitted and peeled
- •2 cups vegetable or chicken broth, chilled
- •1 cup Greek yogurt or sour cream
- •1/4 cup fresh lime juice
- •1/4 cup fresh cilantro leaves
- •2 green onions, chopped
- •1 small clove garlic, minced
- •1/2 teaspoon ground cumin
- •1/2 teaspoon salt, or to taste
- •1/4 teaspoon cayenne pepper
- •Optional garnish: extra virgin olive oil, toasted pepitas, or diced cucumber
Instructions
- 1
Place the avocado flesh, chilled broth, Greek yogurt, lime juice, cilantro, green onions, garlic, cumin, salt, and cayenne pepper into a high-speed blender.
- 2
Blend on high speed until the mixture is completely smooth and creamy, about 1 to 2 minutes.
- 3
Taste the soup and adjust the seasoning with more salt or lime juice if desired; if the soup is too thick, add a splash more broth until you reach your preferred consistency.
- 4
Transfer the soup to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld and the soup to chill thoroughly.
- 5
Ladle into chilled bowls and garnish with a drizzle of olive oil, a sprinkle of pepitas, or fresh diced cucumber before serving.
💡 Chef tips
- To prevent the soup from oxidizing and turning brown, ensure you add the lime juice immediately and keep the soup tightly covered in the refrigerator.
- For a vegan version, simply substitute the Greek yogurt with full-fat canned coconut milk.
- Make this soup up to 24 hours in advance; the flavors actually improve after sitting in the fridge for a few hours.
✅ How it should turn out
The finished soup should be a vibrant, pale green color with a velvety, luxurious texture and a bright, tangy flavor profile that is refreshing and savory.