Chilled avocado soup is the laziest, creamiest hot-day lunch imaginable: avocado, tomato, cucumber, and a hit of green chili whirled cold with lemon and a whisper of vinegar. Fifteen minutes of blending, and then the fridge does the rest. Every spoonful is cool, velvety guacamole.
When the summer sun is blazing, the last thing you want to do is turn on the stove. Enter the ultimate warm-weather hero: Chilled Avocado Soup! This recipe is a lifesaver on hot days, delivering a bowl of pure, vibrant refreshment with zero cooking required. It’s luxuriously creamy thanks to ripe avocados and yogurt, with a zesty, tangy kick from fresh tomatoes, lemon, and a hint of spice. Topped with crunchy tortilla strips, it’s an elegant-yet-effortless meal that tastes like sunshine in a bowl. Get ready to find your new favorite way to cool down!
Ingredients
• For the Soup (Serves 4-6)
• 2 medium ripe avocados, about 1 lb or 450g
• 4 medium tomatoes
• ½ medium onion
• 1 clove garlic
• 1 medium cucumber
• 4 tablespoons or 60 ml (2 fl oz) chopped green chilis
• ¾ teaspoon or 4g (0.14 oz) salt, plus more to taste
• 3½ tablespoons or 52 ml (1.8 fl oz) fresh lemon juice
• 1 tablespoon or 15 ml (0.5 fl oz) red wine vinegar
• 1 tablespoon or 15 ml (0.5 fl oz) vegetable oil
• 1 teaspoon or 4g (0.14 oz) sugar
• ⅛ teaspoon ground cumin
• 1 cup or 240 ml plain yogurt
• ½ cup or 120 ml (4.1 fl oz) light cream
• 1½ cups or 360 ml (12.2 fl oz) vegetable broth
• For the Garnish
• Chopped green onions
• Chopped fresh cilantro (coriander leaves)
• Crispy tortilla strips, homemade or store-bought
Instructions
1. Prepare the vegetables: Halve the avocados, remove the pits, and scoop the flesh into a high-speed blender. Add the tomatoes, onion, garlic, peeled and seeded cucumber, and green chilis. Blend on high until the mixture is mostly smooth.
2. Season and smooth: Add the salt, lemon juice, red wine vinegar, vegetable oil, sugar, and ground cumin to the blender. Blend again until the mixture is completely velvety and smooth.
3. Add the creamy base: Pour the puréed vegetable mixture into a large bowl. Whisk in the plain yogurt, light cream, and vegetable broth until fully combined and silky. Taste and adjust seasoning if necessary—it might need another pinch of salt or a squeeze of lemon.
4. Chill thoroughly: Cover the bowl and refrigerate for at least 1-2 hours. This step is crucial for the flavors to meld together and for the soup to become perfectly chilled.
5. Prepare the garnishes: While the soup chills, finely chop the green onions and cilantro. If making your own tortilla strips, slice corn tortillas into thin strips and fry in a shallow layer of oil until golden and crisp. Drain on a paper towel-lined plate and sprinkle lightly with salt.
6. Serve and enjoy: Ladle the ice-cold soup into chilled bowls. Serve immediately, passing the bowls of cilantro, green onions, and crispy tortilla strips separately for everyone to garnish as they please.
Nutritional Information
• This soup is a powerhouse of heart-healthy monounsaturated fats from the avocado, which help promote good cholesterol levels.
• Packed with vitamins and antioxidants from the fresh tomatoes, cucumber, and onions.
• A great source of fiber, aiding in digestion and keeping you feeling full and satisfied.
• Naturally gluten-free (ensure you use corn tortillas) and can be easily made vegan.
Pro Tips
• for the Best Chilled Soup
• For the ultimate creamy texture, use avocados that are perfectly ripe—they should yield gently to pressure but not feel mushy.
• To make this recipe vegan and dairy-free, simply substitute the yogurt and cream with a plant-based alternative like full-fat coconut milk or a vegan sour cream.
• Don’t skip the chilling time! It’s essential for developing the soup’s flavor and achieving that perfectly refreshing, ice-cold temperature.
• For an extra-silky consistency, you can pass the blended vegetable mixture through a fine-mesh sieve before whisking in the yogurt, cream, and broth.
FAQ
Q: How can I make this chilled avocado soup vegan
A: It’s easy to make this soup vegan and dairy-free. Simply replace the 1 cup (240 ml) of plain yogurt and ½ cup of light cream with plant-based alternatives. Full-fat coconut milk will add a wonderful richness, or you can use a store-bought vegan sour cream or plain vegan yogurt for a similar tangy flavor.
Q: Can I add more protein to this vegetarian soup
A: Absolutely. To boost the protein content, you can blend in a half-cup of silken tofu along with the vegetables for extra creaminess. Alternatively, garnish the finished soup with toasted pumpkin seeds, hemp hearts, or a sprinkle of nutritional yeast for a savory, protein-rich topping.
Q: How long does this avocado soup last in the fridge
A: Because of the fresh avocado, this soup is best enjoyed within 24-48 hours. The lemon juice helps prevent browning, but it will start to discolor over time. For the best results, store it in an airtight container with a piece of plastic wrap pressed directly onto the surface of the soup to minimize air contact before sealing the lid.
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Chilled Avocado Soup
Ingredients
Method
- Prepare the vegetables: Halve the avocados, remove the pits, and scoop the flesh into a high-speed blender.
- Add the tomatoes, onion, garlic, peeled and seeded cucumber, and green chilis.
- Blend on high until the mixture is mostly smooth.
- Season and smooth: Add the salt, lemon juice, red wine vinegar, vegetable oil, sugar, and ground cumin to the blender.
- Blend again until the mixture is completely velvety and smooth.
- Add the creamy base: Pour the puréed vegetable mixture into a large bowl.
- Whisk in the plain yogurt, light cream, and vegetable broth until fully combined and silky.
- Taste and adjust seasoning if necessary—it might need another pinch of salt or a squeeze of lemon.
- Chill thoroughly: Cover the bowl and refrigerate for at least 1-2 hours. This step is crucial for the flavors to meld together and for the soup to become perfectly chilled.
- Prepare the garnishes: While the soup chills, finely chop the green onions and cilantro. If making your own tortilla strips, slice corn tortillas into thin strips and fry in a shallow layer of oil until golden and crisp.
- Drain on a paper towel-lined plate and sprinkle lightly with salt.
- Serve and enjoy: Ladle the ice-cold soup into chilled bowls.
- Serve immediately, passing the bowls of cilantro, green onions, and crispy tortilla strips separately for everyone to garnish as they please.
- Don't skip the chilling time! It's essential for developing the soup's flavor and achieving that perfectly refreshing, ice-cold temperature.
