Some days I just crave a bowl of pure cool green bliss and this chilled avocado soup hits the spot every time. I grab my blender and toss in ripe avocados plus a splash of lime juice and feel like I am in my own little kitchen oasis. This recipe comes together in a flash and keeps me feeling fresh when the heat is high. It is one of my favorite ways to turn that lead vegetable star into a smooth treat.
As a dietitian parent I love how simple it is to sneak in leafy greens or add a quick sauté topping for a little crunch. The texture is so creamy it feels indulgent yet it is packed with healthy fats and vitamins to fuel after school projects and summer park days. I often finish the soup with a broil finish on tortilla strips so they get extra crisp.
Here I share all my hacks and stumbles so you can make this chilled avocado soup fast and easy. You will see every tip that saved me time on busy afternoons or last minute dinners. Let us jump right in and start chopping some avocados.
Top reasons this chilled avocado soup wins our hearts
- Super fast prep time makes it a go to for busy weeknights when you need dinner in minutes.
- Cool creamy feel gives instant relief on hot days without turning on the oven for long.
- Packed with healthy fats from avocado plus vitamin C from lime juice to boost energy.
- Versatile enough to serve as starter or main dish by pairing with shrimp or grilled tofu.
- Easy to adapt for kids by adjusting the jalapeno and adding a quick saut cherry tomato mix.
- Stays fresh in fridge for days so you can sip it all week for a fast healthy snack.
Gathering your ingredients for our chilled avocado soup
Below is the full list of what you need to make this cool bowl of green goodness. I break it down so you can eyeball pantry staples versus fresh items.
- Ripe avocados two medium ones give you that creamy texture and rich flavor.
- Cucumber half a large one peeled adds extra hydration and a mild crisp layer.
- Lime juice from one fresh lime brightens it up and balances the cream.
- Garlic one clove minced for just a hint of warmth.
- Greek yogurt or coconut yogurt half a cup gives a silky mouth feel.
- Low sodium broth about a cup gives the soup body without heaviness.
- Fresh herbs handful of cilantro or basil for that garden fresh note.
- Jalapeno one small seeded and diced optional for a tiny swim of heat.
- Salt and pepper to taste you may want more pepper if you like a kick.
You might want a few extras like chilled peas or zucchini as an extra lead vegetable if you have them on hand. And if you plan a broil finish on strips of tortilla that is a nice crunchy surprise.
Busy day to bowl in minutes steps
- Step 1 Gather avocados and cucumber, slice them roughly and scoop into your blender jar. No need to fuss.
- Step 2 Squeeze in lime juice and toss in that minced garlic. Lock the lid tight so nothing leaks.
- Step 3 Add yogurt and broth then sprinkle salt and pepper. I eyeball but you can measure too.
- Step 4 Pulse blend in short bursts until chunky then swirl on high for thirty seconds to smooth it out.
- Step 5 Taste test, adjust seasonings. If you want more zip add a drop more lime or ground pepper.
- Step 6 Transfer to fridge or a bowl on ice for at least twenty minutes so it chills well.
- Step 7 While it chills toss tortilla strips with a bit of oil then broil finish for one to two minutes until crisp.
- Step 8 Quick sauté cherry tomato halves with a splash of oil and a pinch of salt for a warm topping contrast.
- Step 9 Serve soup in bowls garnished with broiled tortilla strips and tomato mix and a few herb leaves.
You will find this plan gets you from blank kitchen to chilled avocado soup in under thirty minutes if you stick to the steps. Sometimes I skip the tomato quick sauté and just top with extra herbs.
Handy shortcuts to speed things up
- Buy pre peeled garlic or frozen minced garlic to zap prep time down by minutes.
- Swap Greek yogurt for sour cream if that is what you have, you get a similar tang.
- Roast a batch of peppers earlier in the week and pop in fridge to blend as a lead vegetable.
- Use cubed frozen avocado if your local store stocks it, it thaws fast and saves mashing.
- Toast tortilla chips in bulk then store in a jar, you just grab a handful for that broil finish.
Each of these tricks has saved me on nights I tried to juggle work calls and dinner prep with three kids around.
That first spoon moment
The very first time I dipped a spoon into this chilled avocado soup I closed my eyes and felt instant calm. The creamy green swirl was silky on my tongue. I remember wondering if it would be too plain but the lime and garlic pops made me pause with delight.
My kids told me it looked like green slime but they dove in anyway. Their cousins came over and asked for thirds. I think the cool soup felt like a treat after running around in the backyard sun all afternoon.
It felt like finding a secret pool in the middle of a dessert and I could not believe how easy it was to throw together.
Saving leftovers for round two
I always make extra and stash it in airtight containers. It lasts up to three days in fridge and keeps that bright color intact. Just give it a quick stir before serving again.
If you want to get creative you can thin it a bit and pour over grilled fish as a sauce. Or use it as a dip for fresh veggies or chips. Pour a little into boiled pasta and toss for a cool pasta salad that everyone raves about.
Sometimes I ladle some into a mason jar and carry it to the pool or to the office. With an extra straw you can slurp it on the go. My little one likes to drink her share that way.
Freeze leftovers in ice cube trays then pop cubes into smoothies for a creamy green boost or defrost to swirl into rice soups.
Wrapping it all up, plus your questions answered
This chilled avocado soup is a keeper for warm afternoons and busy schedules. It brings that hit of cool refreshment with healthy fats, fiber and vitamin C plus a host of flavor layers when you add extras. From the quick sauté topping to the broil finish on tortilla strips this bowl comes alive.
Whether you are cooking for kids or hosting a casual dinner this recipe flexes easily. It stores well and transforms into dips sauces or salad dressings too. I hope you find it as comforting and surprising as I do.
What kind of avocado is best
I like hass avocados they have a creamy texture and rich buttery taste. Make sure they yield to gentle pressure but are not too mushy.
Can I make it without dairy
Yes use coconut yogurt or extra broth to keep it dairy free. The texture may be a bit lighter but still silky.
How spicy will it be
With no jalapeno it is mild. Add a bit of diced pepper or a pinch of cayenne if you want some heat. You control the burn.
Can I meal prep this ahead of time
Definitely mix it up a day in advance and chill. Just give a quick blend swirl before serving you may need a splash more liquid if it thickened too much.
Chilled Avocado Soup
Equipment
- 1 blender or food processor
- 1 measuring cups and spoons
- 1 cutting board
- 1 mixing bowl
- 4 serving bowls
Ingredients
- 2 ripe avocados About 1 cup mashed.
- 2 cups vegetable broth Low-sodium.
- 1 cup plain yogurt Can substitute with dairy-free yogurt.
- 1 large lime Juiced.
- 1 small garlic clove Minced.
- 1 small jalapeño Seeded and minced.
- ½ cup fresh cilantro leaves Chopped, plus extra for garnish.
- to taste salt
- to taste pepper
- ½ cup cherry tomatoes Halved, optional for garnish.
Instructions
- Begin by preparing the avocados. Cut them in half, remove the pit, and scoop the flesh into a blender or food processor.
- Add the vegetable broth, plain yogurt, lime juice, minced garlic, and minced jalapeño to the blender with the avocado.
- Blend until smooth and creamy. If the soup is too thick for your liking, gradually add more vegetable broth until you reach your desired consistency.
- Stir in the chopped cilantro and season with salt and pepper to taste. Blend again briefly to combine.
- Chill the soup in the refrigerator for at least 30 minutes before serving for the best flavor.
- Serve the chilled avocado soup in bowls, garnished with extra cilantro and optional cherry tomatoes if desired.
