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Avocado Soup

An easy and quick no cook soup that will leave your taste buds tantalized.
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Prep Time 10 minutes
Blending Time 2 minutes
Total Time 12 minutes
Course Dinner, lunch
Cuisine American, European
Servings 4 servings
Calories 402.2 kcal

Equipment

  • 1 High Speed Blender

Ingredients
  

  • 2 Large Avocados peeled and pitted
  • 1 Large Cucumber seeds removed if required
  • 1 cup Yoghurt
  • ¼ cup Cilantro
  • 2 tablespoon Olive Oil
  • 1 Shallot peeled and roughly diced
  • 2 cloves Garlic peeled
  • 1 Jalapeno or Green Chilli
  • 1 cup Ice cold water
  • Salt to taste
  • Diced avocado and tomato for topping optional

Instructions
 

  • Add all ingredients to the blender except for ones required for topping in a blender. Run the blender until the soup is completely smooth.
  • Pour the soup in to the serving bowls. Top with the chopped avocados, tomatoes and cilantro. Serve right away.

Notes

  1. If you want to keep the spice levels low, ensure all the seeds are removed from the green chilli or jalapeño.
  2. To keep the soup completely vegan, swap the yoghurt with vegan yoghurt or even plant based milks. Using the plant based milk will thin out the soup so I would recommend using an additional avocado to keep it creamy. 
  3. You can also swap out the cucumber with zucchini if you want to or out of cucumbers. 
Keyword avocado, cold soup, cucumbers, no cook, summer