This chilled avocado soup is the perfect blend of creamy, refreshing, and nourishing flavors.
With ripe avocados as the star, it delivers healthy fats, fiber, and plant-based protein while staying naturally low in carbs and rich in antioxidants.
Quick to prepare and ready in minutes, it’s a satisfying option for warm days, light meals, or meal prep.
A velvety, cooling bowl that feels both indulgent and wholesome.
Creamy Chilled Avocado Soup
Equipment
- 1 blender or food processor
- 1 cutting board
- 1 sharp knife
- 1 large mixing bowl
- 1 Measuring cup set
- 1 Measuring Spoons Set
- 1 Serving spoon
- 6 Soup bowls
Ingredients
- 1 cup sour cream light or regular
- 2 large avocados peeled and chopped
- ¼ cup fresh cilantro minced
- 1 tablespoon lime juice freshly squeezed
- ½ teaspoon hot sauce like Tabasco
- 2 cups cold chicken broth or vegetable broth
- Salt to taste
- White pepper to taste
- 1 medium tomato diced (for garnish)
- 2 green onions chopped (for garnish)
- 2 slices bacon cooked and crumbled (for garnish)
Instructions
- Prepare the Ingredients: Begin by gathering all the ingredients so the process feels smooth and organized. Place your sour cream, avocados, cilantro, lime, hot sauce, and broth on the counter. Wash the cilantro and pat it dry with a paper towel. Slice the lime in half so it’s ready for juicing. This preparation step will help you move through the recipe quickly without interruption.
- Peel and Chop the Avocados: Using a sharp knife, carefully cut the avocados in half lengthwise and twist to separate the halves. Remove the pit by gently tapping it with the knife blade and twisting it out. Scoop the flesh from the skins with a spoon and chop it into medium-sized chunks. Place the avocado pieces into a small bowl and set aside. Avocados are the star of this recipe, so make sure they are ripe, creamy, and green without brown spots.
- Mince the Fresh Cilantro: Lay the washed cilantro on your cutting board. Using a sharp knife, finely chop both the leaves and tender stems until you have ¼ cup. Minced cilantro will add freshness and a mild herbal flavor to balance the richness of the avocado and sour cream. Place the chopped cilantro aside for blending.
- Measure and Ready the Flavor Additions: Juice half of the lime to get about one tablespoon of fresh lime juice. Measure out ½ teaspoon of Tabasco (or your preferred hot sauce). Keep these seasonings nearby since they’ll be blended with the avocado and sour cream. The lime juice adds brightness and prevents the avocado from browning, while the hot sauce gives the soup a subtle kick.
- Blend the Creamy Base: In a blender or food processor, add the chopped avocado, sour cream, minced cilantro, fresh lime juice, and hot sauce. Blend on high until the mixture is completely smooth and creamy. Scrape down the sides with a spatula if needed to ensure everything is evenly blended. At this stage, the mixture should look like a thick avocado cream with a velvety consistency.
- Incorporate the Cold Broth: Pour the chilled chicken broth or vegetable broth into the blender with the avocado mixture. Blend again until the soup reaches a smooth, pourable consistency. If the texture seems too thick for your liking, add an extra splash of broth and blend once more. Taste the soup and season it with salt and white pepper to suit your preference. Continue blending briefly to evenly distribute the seasoning.
- Chill the Soup Properly: Transfer the blended soup into a large mixing bowl or a covered container. Place it in the refrigerator for at least 30 minutes to allow the flavors to meld together and the soup to become perfectly chilled. This step enhances the refreshing quality of the dish, especially if you plan to serve it on a hot day.
- Prepare the Garnishes: While the soup is chilling, dice the tomato into small cubes, chop the green onions into thin slices, and crumble the cooked bacon into crisp bits. Keep the garnishes in small bowls so they are ready for serving. These toppings not only add flavor but also give the creamy soup a delightful contrast in texture.
- Serve the Avocado Soup: When ready to serve, give the chilled soup a gentle stir. Ladle it into individual bowls, filling each about three-quarters full. Sprinkle diced tomato, chopped green onions, and crispy bacon over the top of each serving. The colorful garnishes make the soup visually appealing while adding freshness, crunch, and savory notes.
- Enjoy Immediately: This soup is best enjoyed cold, right after garnishing. Serve it as a light appetizer, a refreshing side dish, or a stand-alone meal on a warm day. The velvety avocado base paired with bright toppings creates a dish that’s creamy, flavorful, and deeply satisfying.
Notes
- Use perfectly ripe avocados for the best creamy texture and flavor.
- Vegetable broth keeps this recipe vegetarian-friendly, while chicken broth adds a savory depth.
- Light sour cream reduces calories without compromising creaminess.
- Chilling time is important—serve cold for maximum refreshment.
- Customize toppings: try diced cucumber, radish, or toasted seeds instead of bacon.
- For a gluten-free version, ensure broth and bacon are certified gluten-free.
- The soup can be made ahead but should be served within 24 hours for best color and taste.
Chef’s Secrets for Perfect Results
The key to this chilled avocado soup is using avocados at their peak ripeness.
They should feel slightly soft to the touch but not mushy.
Overripe avocados may discolor the soup and create a bitter aftertaste.
Blending in two stages—first the avocado mixture, then the broth—ensures a silky, lump-free texture.
Always use cold broth instead of warm, as it keeps the soup refreshing and prevents separation.
If you prefer extra creaminess, add a splash of heavy cream, but for a lighter version, Greek yogurt is an excellent substitute for sour cream.
Lastly, always taste and adjust the seasoning after blending, since avocados absorb flavors quickly.
Serving Suggestions to Enhance Flavor
This soup shines as a light appetizer before a summer meal, but it’s versatile enough to serve in different ways.
Pair it with a crisp garden salad, grilled shrimp skewers, or a slice of crusty bread for a more filling option.
For a stylish presentation, serve the soup in small glasses or cups as a starter at gatherings.
The toppings make it special—crispy bacon, juicy tomatoes, and fresh green onions add vibrant contrast, but you can swap them for diced cucumber, roasted corn, or even a drizzle of olive oil.
Serve well chilled, preferably in chilled bowls, to keep it refreshing to the very last spoonful.
Storage Tips to Keep Freshness
Avocado-based dishes don’t stay vibrant for long, so this soup is best enjoyed the same day it’s made.
However, if you need to store it, keep it in an airtight container in the refrigerator for up to 24 hours.
To minimize browning, press a piece of plastic wrap directly against the surface of the soup before sealing with the lid.
Stir well before serving, as natural separation may occur.
Freezing is not recommended, as the creamy texture will break when thawed.
If preparing in advance for an event, you can blend the base a few hours early and garnish just before serving.
Frequently Asked Questions
1. Can I make this soup vegan?
Yes! Simply replace the sour cream with a dairy-free alternative such as coconut yogurt or a plant-based sour cream.
Use vegetable broth instead of chicken broth, and garnish with plant-based toppings like roasted chickpeas or seeds.
2. How do I keep the avocado from browning?
Lime juice is the best natural preservative for avocados, which is why it’s included in the recipe. Also, storing the soup in an airtight container with plastic wrap pressed directly on the surface helps slow down browning.
3. Can I make this soup ahead of time?
You can prepare the soup up to 12–24 hours in advance and keep it chilled in the refrigerator. For the freshest flavor and texture, add the garnishes right before serving rather than mixing them in ahead of time.
4. What can I use instead of sour cream?
Greek yogurt is the closest substitute, offering the same tang and creaminess with added protein.
For a richer soup, heavy cream works too. For a lighter, dairy-free version, try cashew cream or unsweetened coconut yogurt.
5. What can I serve alongside this soup?
This chilled avocado soup pairs beautifully with seafood like grilled shrimp or fish tacos.
For a vegetarian option, serve it with a fresh quinoa salad, roasted vegetable flatbread, or a simple baguette. The cool creaminess balances well with bold, savory sides.
