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)
- •1/2 teaspoon kosher salt
- •1/4 teaspoon ground cumin
- •1/4 cup diced cucumber for garnish
- •1 tablespoon extra virgin olive oil for drizzling
Instructions
- 1
Scoop the avocado flesh from the skins and place it directly into the jar of a high-speed blender.
- 2
Add the chilled vegetable broth, Greek yogurt, fresh lime juice, minced garlic, cilantro, kosher salt, and ground cumin to the blender.
- 3
Blend on high speed until completely smooth, velvety, and vibrant green, stopping to scrape down the sides if necessary.
- 4
Taste the soup and adjust the salt or lime juice if needed to suit your preference.
- 5
Transfer the blended soup to a covered container and refrigerate for at least 2 hours to allow the flavors to meld and the soup to chill thoroughly.
- 6
Ladle the chilled soup into bowls, garnish with diced cucumber and a drizzle of extra virgin olive oil, and serve immediately.
💡 Chef tips
- To prevent the avocados from browning while chilling, press a piece of plastic wrap directly onto the surface of the soup inside the container.
- For a richer flavor, you can substitute half of the vegetable broth with full-fat canned coconut milk.
- Make sure your vegetable broth is completely chilled before blending so the soup is ready to serve faster.
✅ How it should turn out
The finished soup should be luxuriously smooth and vibrant green, with a refreshing tang from the lime and yogurt balanced by the rich, buttery flavor of the avocado.