Refreshing Cold Avocado Soup
A smooth and creamy cold avocado soup made with fresh lime, cilantro, and a hint of chili pepper. This quick, no-cook recipe is refreshing, light, and packed with fiber and healthy fats—perfect for summer meals or as an easy appetizer.
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.
