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.
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.
You'll only need a few simple ingredients to make this tasty 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. You can use lime if you wish.
- 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 just 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.
- 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.
Avocado Soup Instructions
Making this avocado soup is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
- You start by peeling the avocado and cubing it. (Photos 1,2).
- Place all the ingredients in your food processor. (Photo 3).
- Processing them until very smooth. (Photo 4).
- 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. (Photo 5).
- The last step is to chill the soup before serving. This allows the flavors to meld, and the soup tastes better when chilled. (Photo 6).
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 does taste better when it's cold. So I highly recommend that you don't skip this step.
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. 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, in my opinion.
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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- 1 medium Haas avocado ripe, diced (6 oz without refuse)
- 1 tablespoon fresh lemon juice
- ¼ cup coarsely chopped fresh cilantro plus a few leaves for garnish
- 1 teaspoon minced fresh garlic
- 1 cup plain full-fat Greek yogurt (I use Fage 5%)
- 1 teaspoon Diamond Crystal kosher salt
- ¼ teaspoon freshly ground pepper
- ¼ teaspoon ground cumin
- ⅛ teaspoon cayenne pepper (optional)
- ½ cup cold water plus more as needed
- Place all the ingredients in your food processor, starting with ½ cup water. 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.
- Divide the soup among 4 individual bowls. Refrigerate, covered, for 30 minutes.
- Mix again, garnish with cilantro leaves, and serve.