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
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
- You can use lime juice instead of lemon juice. The difference in flavor is subtle.
- 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 smoky flavor.
- 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.
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. Serve it garnished with cilantro.
Recipe Tips
- 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 also tastes better when served cold, so I highly recommend you don't skip this step of chilling it before serving.
- I recommend using Haas avocados. They are exceptionally creamy and not as watery or fibrous as other varieties.
Recipe FAQs
I don't recommend that. For the best texture and flavor, I highly recommend using whole-milk Greek 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.
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.
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
Creamy Avocado Soup
Video
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.
- 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.
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
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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.
DeeDee Loveless says
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 says
I hear you about summer, DeeDee! I'm currently in Memphis, and wow, August is brutal. Glad you enjoy this soup!