Avocado Soup

by Vered DeLeeuwUpdated Jan 7, 2025

5 from 4 votes

Made with Greek yogurt and delightfully refreshing, this cold avocado soup is creamy and flavorful. It makes the perfect summertime lunch and can also be served as a light dinner.

Much like iced tea, iced coffee, or cucumber water, cold soups are a lifesaver in the summer, when you can't bring yourself to heat the oven or cook over a hot stove. This avocado soup is delicious and refreshing. While the concept may seem unusual, it makes sense that this fruit would work well in a soup - after all, it's creamy and flavorful.

Ingredients

The full list of ingredients and exact measurements are listed in the recipe card below. Here are my comments on some of the ingredients.

Avocado: The avocado you use should be ripe. I recommend using Haas avocadoes - they are exceptionally creamy and not as watery or fibrous as other varieties.
Lemon juice: Helps prevent the avocado from browning.
Cilantro: Adds lovely flavor to the soup, so I wouldn't skip it. I also wouldn't try to replace the fresh herb with dried. It won't be the same.
Greek yogurt: Plain full-fat is best. I don't recommend using low-fat yogurt in this recipe.
Water: To thin out the soup and bring it to the perfect consistency.

Variations

You can use lime juice instead of lemon juice. The difference in flavor is very subtle. I like both versions.
For a truly rich experience, use sour cream instead of Greek yogurt.
Skyr works well in this recipe as a substitute for Greek yogurt.
A pinch of smoked paprika adds an interesting layer of flavor to this soup.
Cilantro is an integral part of this soup, but if you dislike it, use basil or parsley instead.

Instructions

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this soup:

Place all the ingredients in your food processor and process them until very smooth.

The soup ingredients were places in the food processor.

Check the consistency and, if desired, add more water. How thin or thick you want the soup is purely up to you and a matter of personal preference.

The soup is ready in the food processor.

The last step is to chill the soup before serving. This allows the flavors to meld, and the soup tastes better when chilled. Serve the soup garnished with cilantro.

Expert Tip

While you could serve the soup immediately, keeping it in the fridge for 30 minutes before serving allows the flavors to meld and dramatically improves its texture and flavor. This soup tastes better when it's cold, so I highly recommend that you don't skip this step.

Recipe FAQs

Can I use low-fat Greek yogurt?

I don't recommend that. For the best texture and flavor, I highly recommend using whole-milk Greek yogurt in this recipe.

Can I use regular yogurt?

You can use regular unstrained yogurt instead of Greek yogurt, but then you'll need to use less water, or no water at all. So you'll have to experiment and see what works. I have only tested this recipe with Greek yogurt.

I don't like spicy food. Can I skip the cayenne pepper?

Yes. The cayenne is purely optional. It was a last-minute decision to add it. But I do like the subtle kick that it adds to the soup, and it doesn't make the soup overly spicy.

Serving Suggestions

A cup of avocado soup makes a great appetizer, but I often prepare a bowl for lunch. It's rich, creamy, and very satiating, so it's appropriate as a light summer meal.

I usually serve it by itself, but sometimes I serve it with savory cheese muffins or thick slices of almond flour bread. It's also good with a salad on the side - I especially like it with this tomato salad.

Storing Leftovers

You can keep the leftovers in an airtight container in the fridge for 1-2 days. Remix them before serving. If the soup has thickened too much while being stored, add 1-2 tablespoons of water. I don't recommend freezing this soup.