Avocado Soup

You have tried avo toast but have you tried avocado soup? Because if you have not, this is the soup to try this summer. Creamy, buttery smooth, herby and just yum! All you need is a blender. Yes, just a blender and lunch is served in 5 minutes.

I don't know about where you live but Seattle is getting warmer each day. I love heading out for walks post dinner in the evening once the day has cooled off. There are some days when I definitely don't want anything to do with cooking (mostly because I am procrastinating). This recipe is super quick and easy to make for those kind of days.Its also just satisfying without being heavy.

How to make incredible avocado soup?

Fresh ingredients make every dish better and its all the more important for a no cook dish like this avocado soup. There is no place for the ingredients to hide and every flavor comes through in this chilled soup.

• Avocados - Use just ripe ones for a creamy base and delicious fats.
• Cucumbers - adds water content and makes the soup refreshing and cooling
• Yoghurt - Adds more creaminess and protein. Swap with vegan yoghurt if dairy free.
• Aromatics - I used small shallots but you can also use onions or green onions. I also add in 2 cloves of garlic.
• Herbs - I used cilantro. You can also add dill, basil, parsley to suit your taste and what flavor profile you want to add to the soup
• Heat - I used Indian green chillies but you can use jalapeño, Serrano, Anaheim or any other pepper of your choice.

Some FAQs

Do you have to serve the soup cold?

This soup is meant to be served cold since it also contains yoghurt. Foods containing yoghurt is not recommended for heating since heat over certain temperatures will kill the live cultures. However if you prefer the soup warm, I would recommend heating it gently over the stove or to leave off the yoghurt in the recipe entirely. Add an extra avocado to keep the creaminess.

You can top the soup with chopped or sliced avocados, chopped tomatoes, herbs etc. Croutons would also go great with this soup.

Can we store leftovers?

Yes, this soup can definitely be stored in the fridge for a couple of days or even frozen. However please keep in mind, avocados tend to oxidize on exposure to air. The color on the top will turn a murky green over time. Just give it a proper mix before serving. One way you can prevent oxidization is to cover the surface of the soup with a layer of lime juice before putting it in the fridge.

The soup can also be frozen for up to 3 months. Let it thaw overnight in the fridge. If you need to serve the soup sooner, then thaw for a couple of hours at room temperature before heating it up.

What about Substitutions?

If you don't have cucumbers or do not want to use them in the recipe, zucchini would work great in its place. It is also high in water content and would add some extra creaminess as well.

Swap regular yoghurt with vegan options, greek yoghurt, labneh, sour cream. Any of these options will work.

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Recipe

Disclosure: As an Amazon Associate I earn from qualifying purchases. The links provided in this post might include affiliate links which earns me a small commission when you purchase using them at no additional cost to you. Thank you for your support.