Chilled Avocado Soup. Rich yet refreshing, perfect for summer entertaining. Vegan

Chilled Avocado Soup

A refreshing, yet rich avocado bisque, balanced with a bit of bright lemon and a dash of spiciness. Perfect for summer entertaining.
Course Soup
Cuisine Meixcan
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4
Author Cheryl Malik


  • 2 medium avocados
  • 1 1/2 cups water
  • 1 cup almond or other alt-milk (not coconut here!)
  • 2 tablespoons lemon juice
  • 2 1/2 teaspoons seasoning salt
  • 1 medium tomato , chopped
  • 8 lemon slices
  • 1 dash red pepper sauce , or cayenne pepper, to taste, if you prefer spicy foods


  1. Peel avocados and press through a fine-mesh sieve. Scrape all of the sieved avocado flesh from the back of the sieve--precious stuff!
  2. Stir in the rest of the ingredients, except for the tomato and lemon slices. Place in the refrigerator in an air-tight container until ready to serve. Ladle into serving bowls and top with chopped tomato and lemon slices.