Chilled avocado soup

May 10, 2013 (Last Updated: January 11, 2019)
Chilled avocado soup recipe

Chilled avocado soup is packed full of goodness. A true superfood, avocado is known for its numerous health benefits. This soup is packed with potassium, vitamins, and heart-healthy monounsaturated fatty acids. A delicious dish for a light summer lunch. 

Chilled avocado soup

Serves: 6
Cooking Time: 20 mins


  • Salsa

  • 4 small ripe tomatoes, seeded and finely chopped
  • a few dashes of Tabasco sauce
  • 60ml (¼ cup) fresh coriander leaves, chopped
  • juice of ½ lime
  • avocado oil
  • Soup

  • 2 ripe avocados
  • juice of 1½ limes
  • ½ English cucumber
  • 2 spring onions, finely chopped
  • 125ml (½ cup) fresh coriander leaves and stalks, chopped
  • a handful of ice cubes, roughly crushed
  • 375ml (1½ cups) chilled vegetable stock
  • 200g Greek yoghurt
  • a few dashes of Tabasco sauce
  • salt and freshly ground black pepper, to taste



Make the salsa by mixing all of the ingredients in a bowl, season, cover with plastic wrap and chill until needed.


To make the soup, halve and stone the avocados, scoop out the flesh with a spoon and place in a food processor.


Add the lime juice, cucumber, spring onions, coriander, ice cubes and half of the vegetable stock. Blend until smooth.


Pour the soup into a large bowl and add the remaining vegetable stock, yoghurt and Tabasco sauce.


Season to taste and spoon the soup into bowls. Top each serving with a spoonful of salsa.


Cook's tip: Make the salsa the day before and refrigerate until needed. This soup can also be frozen for up to a month. Defrost at room temperature, stir until smooth and serve chilled.

Send this to a friend