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    Home » Soup Recipes » Avocado Soup

    Avocado Soup

    Last updated: Jun 4, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies · Terms of Use · Privacy Policy · Accessibility

    Jump to Recipe Card

    Made with Greek yogurt and delightfully refreshing, this cold avocado soup is creamy and flavorful.

    It makes the perfect summertime lunch, and it's also very easy to make! Leftovers are great too.

    Two bowls of avocado soup served with spoons and a napkin.

    Cold soups are a lifesaver in the summer, when you just can't bring yourself to heat up the oven or cook over a hot stove.

    This avocado soup is delicious and so refreshing. While the concept may seem unusual, it actually makes sense that this particular fruit would work well in a soup - after all, it's wonderfully creamy and flavorful. 🥑

    Ingredients

    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 some of the other varieties.

    Lemon juice: Helps prevent the avocado from browning. You can use lime if you wish.

    Cilantro: Adds wonderful 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 does taste 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.

    Instructions

    Making this avocado soup is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    You start by placing all the ingredients in your food processor and processing them until very smooth.

    Now, 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 also tastes better when it's chilled.

    A six-photo collage showing the steps for making an avocado soup.

    Expert tip

    While you could serve the soup right away, keeping it in the fridge for 30 minutes before serving it allows the flavors to meld and greatly improves its texture and flavor. It does taste better when it's cold. So I highly recommend that you don't skip this step.

    Frequently asked questions

    Can I use low-fat Greek yogurt?

    I don't recommend that. For the best texture and flavor, I highly recommend that you use 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. 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?

    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.

    Variations

    I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:

    • You can use lime juice instead of lemon juice. The difference in flavor will be very subtle.
    • For a truly rich experience, try using sour cream instead of Greek yogurt.
    • A pinch of smoked paprika adds an interesting layer of flavor to this soup.

    Serving suggestions

    This tasty soup makes a great appetizer. But I often prepare a bowl of it for my lunch. It's rich, creamy, and very satiating, so it's very appropriate as a light summer meal.

    I usually serve it by itself, but sometimes I serve it with savory cheese muffins or with thick slices of buttered almond flour bread.

    Storing leftovers

    I never tried to keep leftovers of this soup, so I'm not sure how it would hold up. The lemon juice should prevent the avocado from turning brown.

    So I assume it's fine to keep leftovers for a day or two and mix them again before serving. But as I said, I never actually tried it so I'm not sure.

    Two bowls of avocado soup garnished with cilantro.

    Related recipes

    • Easy Gazpacho Recipe
    • Creamy Cauliflower Soup
    • Cold Tomato Soup
    • Cream of Mushroom Soup

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Avocado Soup.
    4.97 from 76 votes
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    Avocado Soup

    Made with Greek yogurt and delightfully refreshing, this cold avocado soup is creamy and flavorful.
    Prep Time15 mins
    Rest time30 mins
    Total Time45 mins
    Course: Soup
    Cuisine: American
    Servings: 4 servings
    Calories: 129kcal
    Author: Vered DeLeeuw

    INGREDIENTS

    • 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

    INSTRUCTIONS

    • 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.

    WATCH THE VIDEO:

    NOTES

    I recommend using Haas avocado in this recipe. It's creamy and 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 water, or maybe even no water at all.
    While you could serve the soup right away, keeping it in the fridge for 30 minutes before serving it allows the flavors to meld and greatly improves its texture and flavor. It does taste better when it's cold. So I highly recommend that you don't skip this step.

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    DISCLAIMERSMost of our 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 sugar alcohols. 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 our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

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

    Vered Deleeuw 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. Click to learn more about Vered.

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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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    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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