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Home » Soup Recipes » Avocado Soup

Avocado Soup

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated Jul 5, 2025
2 Comments
5 from 4 votes

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This cold avocado soup is creamy and flavorful. It makes the perfect summertime lunch and can also be served as a light dinner.

Avocado soup is served in white bowls.

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 ingredients needed to make avocado soup.

See the recipe card for exact measurements. Here are my comments on some of the ingredients.

  • Avocado: The avocado should be ripe.
  • Lemon juice: Helps prevent the avocado from browning.
  • Cilantro: Greatly enhances the soup's flavor, so I wouldn't skip it.
  • Greek yogurt: I use plain, whole milk Greek yogurt.
  • Water: To thin out the soup and bring it to the perfect consistency.

Variations

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

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

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. Serve it garnished with cilantro.

The soup is served.

Recipe Tips

  1. 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.
  2. This soup also tastes better when served cold, so I highly recommend you don't skip this step of chilling it before serving.
  3. I recommend using Haas avocados. They are exceptionally creamy and not as watery or fibrous as other varieties.

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.

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 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, at least to my palate.

How long can I keep the 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.

Serving Suggestions

A cup of avocado soup makes a great appetizer, but I often prepare a bowl for lunch. It's rich, creamy, and 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 cherry tomato salad or cucumber tomato salad.

Recipe Card

Avocado soup is served in a white bowl.
5 from 4 votes
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Creamy Avocado Soup

Delightfully refreshing, this cold avocado soup is wonderfully creamy. It's the perfect summertime lunch or dinner!
Prep Time15 minutes mins
Rest time30 minutes mins
Total Time45 minutes mins
Course: Soup
Cuisine: American
Servings: 4 servings
Calories: 129kcal
Author: Vered DeLeeuw
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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, including Morton kosher 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 the avocado, lemon juice, cilantro, garlic, yogurt, salt, pepper, cumin, cayenne, and water in your food processor. Process until very smooth, about 1 minute, stopping once to scrape the sides of the bowl with a spatula.
    The soup ingredients were places in the food processor.
  • Check the consistency and, if desired, add up to ¼ cup more water and process to combine.
    Adding water to the mixture.
  • Cover and refrigerate the soup for 30 minutes. Mix it again, divide it among 4 individual bowls, garnish with cilantro leaves, and serve.
    The soup is served.

Notes

  • I recommend using Haas avocado. 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 tastes better when it's cold. So, I highly recommend you don't skip this step.
  • 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.

Nutrition per Serving

Serving: 0.25 recipe | Calories: 129 kcal | Carbohydrates: 7 g | Protein: 6 g | Fat: 9 g | Saturated Fat: 3 g | Sodium: 301 mg | Fiber: 1 g

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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

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Comments

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    Recipe Rating




  1. DeeDee Loveless says

    August 11, 2023 at 12:14 pm

    5 stars
    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.

    Reply
    • Vered DeLeeuw says

      August 11, 2023 at 2:30 pm

      I hear you about summer, DeeDee! I'm currently in Memphis, and wow, August is brutal. Glad you enjoy this soup!

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Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

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