Cold Avocado Soup – Refreshing and Quick for Summer
As the summer heat kicks in, nothing beats a chilled bowl of Cold Avocado Soup. Creamy avocados meet bright lime and yogurt in a quick, refreshing soup that’s perfect for busy weeknights.
As the summer heat kicks in, nothing beats a chilled bowl of cold avocado soup. This refreshing dish combines creamy avocados with vibrant ingredients for a quick and nutritious meal that’s perfect for busy weeknights.
Cold Avocado Soup – Refreshing and Quick for Summer
- Perfect for hot summer days when you want something cool.
- Made with simple ingredients that you likely already have.
- Highly customizable with various toppings and add-ins.
Ingredients
- 2 ripe avocados, halved and pitted
- 2 cups vegetable broth, chilled
- 1 cup Greek yogurt
- 1 lime, juiced
- 1 small garlic clove, minced
- Salt and pepper, to taste
- Chopped cilantro, for garnish
How to Make Cold Avocado Soup
To start, scoop the flesh of the ripe avocados into a blender. Then, add the chilled vegetable broth, Greek yogurt, lime juice, and minced garlic. Blend until smooth and creamy. Season with salt and pepper to your taste, adjusting the lime juice for more acidity if desired. Once mixed, transfer the soup to a bowl or container, cover it, and chill in the refrigerator for at least 30 minutes to allow the flavors to meld beautifully.
Tips
- Choose avocados that are perfectly ripe for maximum creaminess.
- Feel free to experiment with different herbs, such as mint or basil.
Make-Ahead
This cold avocado soup can be made a day in advance. Just be sure to store it in an airtight container, and give it a good stir before serving.
Storing
Keep any leftover soup in the refrigerator for up to 3 days. It’s best enjoyed fresh, but you can still savor the flavor a couple of days later.
Freezing
While freezing is not recommended due to the texture change in avocados, you can freeze the soup before adding the yogurt. Thaw it in the fridge and blend with yogurt just before serving.
Reheating
This dish is best enjoyed cold, but if you want to warm it up slightly, do so gently over low heat to prevent cooking the avocados.
Serving Suggestions
Top your soup with chopped cilantro, diced tomatoes, or a sprinkle of chili flakes for an added kick. Pair it with crusty bread or a fresh salad for a complete meal.
For a great kitchen tool, check out this avocado slicer that makes preparing your ingredients a breeze!
Ingredients
- 2 ripe avocados, halved and pitted
- 2 cups vegetable broth, chilled
- 1 cup Greek yogurt
- 1 lime, juiced
- 1 small garlic clove, minced
- Salt and pepper, to taste
- Chopped cilantro, for garnish
Instructions
Blend ingredients
Scoop avocado flesh into a blender; add vegetable broth, yogurt, lime juice, and garlic. Blend until smooth.
Season
Season with salt and pepper, adjusting lime juice if needed.
Chill
Transfer to a container, cover, and chill in the refrigerator for at least 30 minutes.
Serve
Stir and serve chilled, with chopped cilantro garnish.
Nutrition Facts
Frequently asked questions
Can I make this soup dairy-free or vegan?
Yes. To make it dairy-free, substitute the Greek yogurt with a dairy-free yogurt or omit yogurt and increase lime juice and broth to taste.
How do I store leftovers?
Refrigerate leftovers in an airtight container for up to 3 days.
Can I customize toppings or add-ins?
Yes. Try adding chopped cilantro, diced cucumber, or a dollop of yogurt, and adjust lime juice to taste.
Can I freeze this soup?
Freezing is not ideal due to avocado texture changes. If you must freeze, freeze before adding yogurt, then thaw and stir in yogurt before serving.
What should I serve with Cold Avocado Soup?
Pair with crusty bread or a light salad for a refreshing meal.
