Chilled Avocado Soup
This creamy, no-cook Chilled Avocado Soup is the ultimate summer refresher! Packed with healthy fats, zesty lime, and a hint of spice, it’s ready in 10 minutes and perfect for hot days.
Print
Pin
Save
Servings: 4
Calories: 180kcal
Equipment
Ingredients
- 2 large ripe avocados peeled and pitted
- 2 cups vegetable broth or chicken broth
- ¼ cup fresh lime juice about 2 limes
- ½ cup fresh cilantro chopped
- ½ small onion roughly chopped
- 1 garlic clove minced
- ½ jalapeño seeded (optional)
- ½ tsp ground cumin
- ½ cup Greek yogurt or coconut milk for vegan
- Salt to taste
- For Garnish Optional:
- Diced avocado
- Fresh cilantro
- Olive oil drizzle
- Crushed red pepper flakes
Instructions
- In a blender, combine avocados, broth, lime juice, cilantro, onion, garlic, jalapeño (if using), cumin, and salt.
- Blend on high until completely smooth, about 1-2 minutes.
- Add Greek yogurt (or coconut milk) and blend again until creamy.
- Transfer to a bowl and refrigerate for at least 1 hour.
- Before serving, adjust seasoning with salt and lime juice if needed.
- Garnish with diced avocado, cilantro, and a drizzle of olive oil.
Notes
- Storage: Best enjoyed within 24 hours (avocado may darken slightly).
- Spice Level: Omit jalapeño for a milder version.
- Texture: Add more broth if you prefer a thinner soup.
- Make Ahead: Prep the night before and chill overnight.
- Vegan Option: Use coconut milk and vegetable broth.
Nutrition
Serving: 1Cup | Calories: 180kcal | Carbohydrates: 10g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 1mg | Sodium: 300mg | Potassium: 500mg | Fiber: 7g | Sugar: 2g