Made with Greek yogurt and delightfully refreshing, this cold avocado soup is creamy and flavorful.
It makes the perfect summertime lunch, and the leftovers are excellent too.
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 wonderfully creamy and flavorful.
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Ingredients
You'll only need a few simple ingredients to make this soup. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- 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.
- Garlic: Mince it yourself or use the stuff that comes in a jar. Both work, although freshly minced garlic tastes better.
- Greek yogurt: Plain full-fat is best. I don't recommend using low-fat yogurt in this recipe.
- To season: I use kosher salt, black pepper, ground cumin, and cayenne pepper.
- 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.
- A pinch of smoked paprika adds an interesting layer of flavor to this soup.
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.
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 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
I don't recommend that. For the best texture and flavor, I highly recommend using whole-milk Greek yogurt in this recipe.
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.
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 the fridge, in an airtight container, for 1-2 days. Remix them before serving. If the soup has thickened too much while being stored, add 1-2 tablespoons of water.
More Chilled Soup Recipes
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Recipe Card
Avocado Soup
Ingredients
- 1 Haas avocado - medium, ripe, diced (6 ounces without refuse)
- 1 tablespoon lemon juice - freshly squeezed
- ¼ cup fresh cilantro - coarsely chopped, plus a few leaves for garnish
- 1 teaspoon fresh garlic - minced
- 1 cup plain full-fat Greek yogurt - (I use Fage 5%)
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt
- ¼ teaspoon black pepper - freshly ground
- ¼ teaspoon ground cumin
- ⅛ teaspoon cayenne pepper - (optional)
- ½ cup cold water - plus more as needed
Instructions
- Place all the ingredients in your food processor. Process until very smooth, about 1 minute, stopping once to scrape the sides of the bowl with a spatula.
- Check the consistency and, if desired, add up to ¼ cup more water and process to combine.
- Cover and refrigerate the soup for 30 minutes. Mix it again, divide it among 4 individual bowls, garnish with cilantro leaves, and serve.
Video
Notes
- I recommend using Haas avocado in this recipe. It's creamy, flavorful, and not as watery as other avocado varieties.
- It's OK to use regular (non-Greek) yogurt, but then you will need to add less or even no water.
- 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. It does taste better when it's cold. So I highly recommend that you don't skip this step.
- You can keep the leftovers in the fridge, in an airtight container, for 1-2 days. Remix them before serving. If the soup has thickened too much while being stored, add 1-2 tablespoons of water.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
DeeDee Loveless
I absolutely love this recipe!!! Thank you for sharing it. It’s triple digits here in west Texas so this flavorful cold soup is a welcome addition to my meal rotation.
Vered DeLeeuw
I hear you about summer, DeeDee! I'm currently in Memphis, and wow, August is brutal. Glad you enjoy this soup!