This chilled avocado soup is a creamy, refreshing dish that’s perfect for hot days or when you’re craving something light yet nourishing.
Packed with heart-healthy fats, plant-based protein, and fiber, it’s both satisfying and energizing without being heavy.
Low in carbs and naturally dairy-free, it’s a quick, no-cook recipe that comes together in minutes—making it ideal for everyday meals, easy lunches, or meal-prep starters.
Refreshing Cold Avocado Soup
Equipment
- 1 High-Speed Blender
- 1 cutting board
- 1 sharp knife
- 1 Measuring cup set
- 1 Measuring Spoons Set
- 2 Soup bowls
Ingredients
- 1 medium ripe avocado flesh only
- 1 small green chili pepper such as jalapeño
- 120 ml ½ cup unsweetened almond milk
- 180 ml ¾ cup vegetable broth
- ½ cup about 15 g fresh cilantro leaves
- 1 small garlic clove
- Juice of 1 fresh lime
- Salt to taste
- Black pepper to taste
- Water as needed for consistency
Instructions
- Prepare the avocado: Start by cutting the ripe avocado in half lengthwise, carefully removing the pit, and scooping out the creamy flesh with a spoon. Make sure there are no dark spots or stringy bits, as this can affect both the smoothness and flavor of your soup. Place the avocado flesh directly into the blender jar so it’s ready to be blended with the other ingredients.
- Add the fresh vegetables and herbs: Next, chop the small green chili pepper, removing the seeds if you prefer a milder spice level. Peel the garlic clove and set aside. Add the chopped chili, garlic, and fresh cilantro leaves into the blender along with the avocado. This combination provides brightness, freshness, and just the right amount of heat, balancing the richness of the avocado.
- Pour in liquids for blending: Measure out the unsweetened almond milk and vegetable broth, then pour both into the blender. These two liquids not only thin the avocado into a silky soup but also add layers of flavor—almond milk contributes a subtle creaminess while the broth enhances savory depth.
- Season with lime juice, salt, and pepper: Squeeze the juice of one whole lime directly into the blender to bring a refreshing tang that cuts through the creaminess of the avocado. Sprinkle in a pinch of salt and a few grinds of black pepper. These seasonings may seem simple, but they highlight the natural flavors and ensure the soup doesn’t taste flat.
- Blend until completely smooth: Secure the lid on your high-speed blender and process the mixture on high until the soup turns velvety and lump-free. Stop once or twice to scrape down the sides with a spatula to make sure everything blends evenly. If the mixture looks too thick, add cold water gradually, a tablespoon at a time, until the soup reaches your desired consistency.
- Taste and adjust flavor: Pause and taste the soup directly from the blender. If you’d like more heat, add a bit more chopped chili. For a brighter flavor, squeeze in extra lime juice. You may also adjust the salt and pepper to suit your preference. This tasting step ensures the soup is customized exactly to your liking before chilling.
- Chill the soup before serving: Transfer the blended soup into serving bowls or a large container. Cover and refrigerate for at least 15–20 minutes to allow the flavors to meld and the soup to become refreshingly cold. Serving it chilled enhances the smooth texture and makes it incredibly cooling, especially on hot days.
- Garnish and serve beautifully: Just before serving, top the soup with finely minced jalapeño, a few fresh cilantro leaves, and a sprinkle of coarse salt and freshly ground pepper. These garnishes not only add visual appeal but also provide a pop of flavor and texture with every spoonful. Serve immediately while chilled and enjoy this creamy, healthy, and satisfying soup.
Notes
- Use a perfectly ripe avocado for the best creamy texture and balanced flavor.
- Adjust chili pepper amounts to control heat; remove seeds for a milder soup.
- Almond milk keeps it dairy-free, but other plant-based milks also work.
- Blend until completely smooth for a silky, restaurant-quality finish.
- Chill before serving to bring out freshness and enhance flavors.
- Garnish generously for both presentation and a flavor boost.
Chef’s Secrets for Creamy Perfection
The secret to making this soup irresistible lies in the avocado’s ripeness and the balance of flavors.
A soft, ripe avocado ensures a luxuriously smooth base without the need for added cream.
Always add lime juice not only for its zesty flavor but also to preserve the soup’s bright green color, preventing it from turning dull.
When blending, use a high-speed blender and pause to scrape down the sides, as this guarantees a silky, lump-free finish.
For an elevated touch, drizzle a small swirl of extra virgin olive oil before serving—it adds richness and enhances presentation.
Serving Suggestions for Best Enjoyment
Cold avocado soup shines as a light starter for summer dinners, an elegant appetizer for parties, or even a refreshing midday meal when paired with a crisp salad.
For a heartier option, serve it alongside grilled shrimp, chicken skewers, or crusty bread.
If you enjoy contrast in flavors, pair the creamy soup with spicy roasted chickpeas or crunchy tortilla strips for added texture.
It also makes a great first course for a multi-course menu, impressing guests with its vibrant color and refreshing flavor.
Storage Tips for Lasting Freshness
This soup is best enjoyed fresh, but it can be stored for short periods with the right care.
Transfer leftovers to an airtight glass container and refrigerate for up to 2 days.
Since avocado oxidizes quickly, press a piece of plastic wrap directly against the soup’s surface before sealing—it helps maintain its bright color.
Avoid freezing, as the texture may separate and become grainy once thawed.
If the soup thickens slightly after refrigeration, stir in a splash of cold water or broth before serving to restore its creamy consistency.
Frequently Asked Questions
1. Can I make this soup ahead of time?
Yes! You can prepare the soup a few hours before serving. Just keep it refrigerated in an airtight container with plastic wrap pressed against the surface to prevent browning. Stir well before serving.
2. What can I use instead of almond milk?
Any unsweetened plant-based milk, such as oat, soy, or cashew milk, works beautifully. Even light coconut milk can be used for a subtle tropical flavor, though it will slightly alter the taste.
3. How spicy is this soup?
The spice level depends on the chili pepper. A jalapeño with seeds adds noticeable heat, while a seeded pepper keeps it mild. Adjust by using more or less chili to match your taste preference.
4. Can I freeze cold avocado soup?
Freezing isn’t recommended. Avocado tends to separate and lose its creamy texture once thawed. For best results, enjoy the soup fresh or store in the fridge for up to 2 days only.
5. What can I serve with this soup?
It pairs wonderfully with grilled proteins, fresh salads, or crispy bread. For a lighter option, try it with roasted vegetables. To make it more filling, add toppings like diced cucumbers, sunflower seeds, or tortilla strips.
