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A perfect soup for warmer weather, this chilled avocado soup is ridiculously easy to make and absolutely loaded with incredible flavors and so many nutrients. It’s made with less than 10 ingredients and absolutely no cooking – just mash, stir, chill, and eat! One bite and you’ll understand why I’ve been making this soup for more than 15 years!
Before You Get Started
- When you’re choosing avocados, look for ones with dark green skins that are slightly soft when you squeeze them oh-so-gently. If you’re shopping a few days before you make the soup, buy firmer avocados so they aren’t too mushy by the time you use them.
How to Make This Recipe
See recipe card below for full list of measurements, ingredients, and instructions.
Sieve the avocado
Yes, really. Peel 3 avocados (and get rid of the pits!) and put them in a fine mesh sieve over a big bowl. Use the back of a wooden spoon to press the flesh of the avocado through the sieve, and make sure you scrape off any avocado that sticks to the back of the strainer.
Mix & chill
Add the rest of the ingredients to the pressed avocados, then stir everything together. Cover the bowl with a tight-fitting lid or a layer of plastic wrap, then place it in the fridge and chill the soup until you’re ready to serve it – at least 1 hour, but longer is totally fine.
Serve & enjoy
Ladle the chilled soup into serving bowls, garnish with some chopped tomatoes and red pepper sauce, and serve! You can even plop a couple of cooked shrimp or some cooked crab on top of the chilled avocado soup for extra protein. Delish.
What I Love About This Recipe
- I’ve been making this soup for well over 15 years now. In fact, it was one of the first recipes I made in my college kitchen, where I fell head-over-heels in love with food and cooking. I love its simplistic complexity of flavor, and I love how refreshing it is during warmer weather months!
- It’s elegant and rich, creamy and smooth, without being overly heavy or buttery. Even better? It’s insanely simple, with instructions like “sieve avocado. mix with other stuff. chill. eat.”, and you can make it in advance – perfect for a summer dinner party.
- This simple recipe is absolutely packed with body-pleasing nutrients. Avocados are one of the foods most dense with vitamin B5 (second only to shiitakes); they’re rich in fiber, 1 cup providing over 40% of your “recommended daily value”; and they’re even extremely high in [diverse] carotenoids (which usually brings to mind carrots and other orange and red veggies), despite their green flesh.
Recipe Variations
- Make it Extra Creamy: Instead of whole milk, use heavy cream, or a combination of milk and Mexican crema.
- Skip the Sieve: Toss the peeled avocado into a blender with the milk, lemon juice, water, seasoning salt, and red pepper sauce. Blend until smooth, then refrigerate until ready to serve.
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Chilled Avocado Soup
Equipment
- Fine mesh sieve
- large mixing bowl with lid, or plastic wrap to cover
- Large wooden spoon
Ingredients
For the Avocado Soup
- 3 medium avocados approximately 6 ounces each
- 1 cups water or low-sodium broth of choice
- 1 cup milk of choice see Notes
- 2 tablespoons lemon juice
- 2 ½ teaspoons seasoning salt
- 1 dash red pepper sauce
Serving Suggestions (All Optional)
- 1 cup chopped red tomato
- lemon coins
- large cooked shrimp or cooked crab
Instructions
- Peel 3 medium avocados completely, removing pit from each. Place avocados in fine mesh sieve and use back of wooden spoon to press avocado through sieve and into large mixing bowl. Scrape off any avocado flesh that sticks to back of sieve.
- Add 1 cups water, 1 cup milk of choice, 2 tablespoons lemon juice, 2 ½ teaspoons seasoning salt, and 1 dash red pepper sauce to bowl with pressed avocado. Stir to incorporate.
- Cover bowl with lid or plastic wrap and place bowl in refrigerator. Refrigerate soup 1 hour or until ready to serve.
- When ready to serve, ladle soup into serving bowls. Garnish with additional red pepper sauce, 1 cup chopped red tomato, lemon coins, and large cooked shrimp if desired. Serve chilled.
- Milk: If you’re using an alt-milk here, go with something unsweetened and unflavored. Almond milk would be great, but nothing vanilla-flavored. I wouldn’t recommend coconut milk, either.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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This I’ll have to try. Especially since the price is coming down a bit.