It makes the perfect summertime lunch, and the leftovers are excellent too. Much like iced tea, iced coffee, or cucumber water, cold soups are a lifesaver in the summer, when you can’t bring yourself to heat the oven or cook over a hot stove. This avocado soup is delicious and refreshing. While the concept may seem unusual, it makes sense that this fruit would work well in a soup - after all, it’s wonderfully creamy and flavorful.
Ingredients
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for 1-2 days. Remix them before serving. If the soup has thickened too much while being stored, add 1-2 tablespoons of water.
Avocado: The avocado you use should be ripe. I recommend using Haas avocadoes - they are exceptionally creamy and not as watery or fibrous as other varieties. Lemon juice: Helps prevent the avocado from browning. Cilantro: Adds lovely flavor to the soup, so I wouldn’t skip it. I also wouldn’t try to replace the fresh herb with dried. It won’t be the same. Garlic: Mince it yourself or use the stuff that comes in a jar. Both work, although freshly minced garlic tastes better. Greek yogurt: Plain full-fat is best. I don’t recommend using low-fat yogurt in this recipe. To season: I use kosher salt, black pepper, ground cumin, and cayenne pepper. Water: To thin out the soup and bring it to the perfect consistency.
Place all the ingredients in your food processor and process them until very smooth. The last step is to chill the soup before serving. This allows the flavors to meld, and the soup tastes better when chilled. Serve the soup garnished with cilantro. I usually serve it by itself, but sometimes I serve it with savory cheese muffins or thick slices of almond flour bread. It’s also good with a salad on the side - I especially like it with this tomato salad.
More Chilled Soup Recipes
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