• 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.