Effortlessly elegant chilled avocado soup is ten minutes in a blender and thirty in the fridge — ripe avocados, whole milk, salt, and cayenne whirled into a cool, pale-green velvet. It's the easiest first course you'll serve all summer.
Behold, the most effortlessly elegant soup you’ll ever make! This stunning, celadon-green chilled avocado soup is a testament to the magic of simplicity. In just 10 minutes, creamy avocados and rich milk transform into a velvety dream. A final squeeze of citrus brightens everything up, creating a dish that’s as refreshing as it is satisfying. It’s my go-to for a quick lunch or a sophisticated starter that always wows my guests.
Ingredients
• 3 to 4 ripe avocados, about 2 cups / 450g (15.9 oz), peeled, pitted, and chopped
• 3 cups / 720ml whole milk
• Salt, to taste
• Cayenne pepper, to taste
• 2 tbsp / 30ml fresh orange or lime juice, optional
Instructions
1. In a high-speed blender, combine the chopped avocado, 1.5 cups (360 ml) of the milk, a generous pinch of salt, and a small pinch of cayenne pepper. Blend until completely smooth and creamy.
2. With the blender on low, stream in the remaining 1.5 cups (360 ml) of milk until fully incorporated. For the best flavor and texture, transfer the soup to a container and chill for at least 30 minutes.
3. Before serving, taste and adjust the seasoning with more salt or cayenne if needed. Stir in the fresh orange or lime juice, if using.
4. Pour into chilled bowls and serve immediately.
Nutritional Information
• (per serving)
• Calories: 345kcal
• Fat: 28g
• Protein: 9g
• Carbohydrates: 15g
Pro Tips
• To prevent the soup from browning while it chills, press a piece of plastic wrap directly onto the surface before refrigerating.
• For an elegant presentation, garnish with halved cherry tomatoes tossed in olive oil, a swirl of yogurt, or a few fresh cilantro leaves.
• Serve this soup in pre-chilled bowls to keep it refreshingly cool from the first spoonful to the last.
• Easily make this recipe vegan by swapping the whole milk for an equal amount of unsweetened almond milk, oat milk, or full-fat coconut milk for extra richness.
FAQ
Q: How can I make this avocado soup vegan
A: Easily make this recipe vegan by swapping the whole milk for an equal amount of unsweetened almond milk, oat milk, or full-fat coconut milk for an even richer, creamier texture. A swirl of dairy-free yogurt also makes a great garnish.
Q: How do I keep the avocado soup from turning brown
A: To prevent the soup from browning due to oxidation, press a piece of plastic wrap directly onto the surface before chilling it in the refrigerator. The optional lime or orange juice also helps slow down the browning process.
Q: Can I add more protein to this vegetarian soup
A: Yes, while this soup already provides 9g (0.32 oz) of protein per serving, you can boost it further. For a vegetarian option, add a generous swirl of protein-rich Greek yogurt. For a vegan boost, consider using a protein-fortified plant-based milk or garnishing with toasted pumpkin seeds.
Q: What other vegetarian toppings can I add to this soup
A: Beyond the suggested cherry tomatoes and cilantro, you can get creative with vegetarian toppings like toasted pepitas (pumpkin seeds), a sprinkle of smoked paprika, finely diced cucumber for crunch, fresh microgreens, or a drizzle of high-quality chili oil for a spicy kick.
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Effortlessly Elegant Chilled Avocado Soup
Ingredients
Method
- In a high-speed blender, combine the chopped avocado, 1. 5 cups (1200 ml) of the milk, a generous pinch of salt, and a small pinch of cayenne pepper.
- Blend until completely smooth and creamy.
- With the blender on low, stream in the remaining 1. 5 cups (1200 ml) of milk until fully incorporated. For the best flavor and texture, transfer the soup to a container and chill for at least 30 minutes.
- Before serving, taste and adjust the seasoning with more salt or cayenne if needed.
- Stir in the fresh orange or lime juice, if using.
- Pour into chilled bowls and serve immediately.
