Cold avocado soup is a dishes that sounds more complicated than it is. Blender on, four minutes, done. What you get is something fresh and cooling: cucumber and avocado smoothed with Greek yogurt, sharpened with lime and garlic. It eats like a very good gazpacho’s cousin. Good in small bowls with pine nuts on top. Better cold than lukewarm, so if in doubt, chill the bowls first.
How to Make Chilled Avocado Soup
Avocado ripeness
Use avocado that’s just ripe: soft enough to blend smooth but not overripe and brown at the edges. Overripe avocado turns the soup an unappealing grey-green and adds a bitter note the lime can’t fully fix.
Seasoning at the end
Blend everything, then taste before serving. Cold dulls salt, so the soup usually needs more than you expect. Add lime juice last; it oxidizes quickly and a final squeeze keeps the color bright. 
Chilled Avocado Soup
- Total Time: 10 minutes
- Yield: Serves 2
- Diet: Vegetarian, Gluten-Free
Description
Creamy avocado blends with cool cucumber and Greek yogurt in this refreshing chilled soup. Perfect for a light lunch or summer appetizer.
Ingredients
- 1/2 large Florida avocado, or 1 california avocado, cubes
- 1 cucumber (1 cucumber) peeled and cubed
- 1/4 cup (60 ml) greek yogurt
- 1 cup (237 ml) cold water
- Juice of half a lime
- 1 clove garlic (1 clove) garlic
- 1 tbsp olive oil
- 1 handful of cilantro
- 1 substantial pinch of salt
- Pine nuts (as many as you want)
- Cilantro (several leaves should be enough)
- Drizzle of olive oil
Instructions
- Place all ingredients in a blender over medium high speed.
- Puree until smooth.
- Taste for seasoning and adjust as necessary.
- Serve into small bowls and garnish with pine nuts, cilantro, and olive oil.
- Eat immediately.
Notes
- For a thinner soup, add up to ½ cup more cold water.
- Substitute plain yogurt for Greek yogurt if needed, but the flavor will be slightly tangier.
- Store leftover soup in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Category: Soup
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 100
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 12
- Carbohydrates: 25
- Fiber: 10
- Protein: 5
- Cholesterol: 10
Frequently Asked Questions
Can I make this soup ahead of time?
It is best served immediately because the avocado oxidizes and turns brown. If you must prep ahead, press plastic wrap directly onto the surface and refrigerate for up to 4 hours. Stir before serving.
What is the difference between using a Florida avocado and a California avocado?
Florida avocados are larger and less creamy, so you only need half. California avocados are smaller, richer, and fattier. Use one whole California avocado for the same amount of soup.
Can I skip the Greek yogurt for a dairy-free version?
Coconut yogurt or cashew cream works as a substitute. The soup will still be creamy, though the tangy flavor from Greek yogurt will be less pronounced.
this soup sounds so refreshing. I will try it tonight :)