This Cold Avocado Soup is creamy and delicious. It’s a perfect soup to make and eat on a hot summer day because it’s super refreshing and filling at the same time. And the best part is that you don’t even need to turn on the stove. Just put all the ingredients into a food processor, pulse a few times and you are done!
Why I Love This Avocado Soup
This cream of avocado soup is my go-to soup in summer. And I also often prepare it during other times of the year when I want something light to eat.
Here are a few reasons why I love it:
- It’s nutritious. The ingredients are not cooked, so they retain most of their nutrients. For example, avocado provides healthy fats; yogurt contains good bacteria, cucumber, cilantro, and lime provide minerals and vitamins.
- It’s quite filling thanks to the combination of protein, fat, and fiber.
- It’s very quick to make. You literally can have it ready in under 5 minutes. There are not so many soup recipes that you can prepare in such a short amount of time.
- It’s perfect for hot summer days because you don’t need to turn on the oven to make it. It’s a great recipe to add to the list of healthy no-cook recipes and is a real lifesaver during a heatwave.
- It’s very easy to make. Even if you don’t know how to cook, you can easily whip it up if you have a blender or food processor.
The soup is made with only eight simple ingredients:
- Avocado – You need only soft avocados for this soup. So, this recipe is perfect for using up ripe avocados. Leave unripe avocados on the kitchen counter for a couple of days to soften them.
- Cucumber – I prefer to peel the cucumber to ensure the soup is smooth and velvety.
- Yogurt – Use 2% natural yogurt without any fillers, additives, and stabilizers. Check the ingredient list to make sure it only contains milk products and active bacterial cultures.
- Vegetable stock – Choose a mild-tasting homemade or store-bought vegetable stock. To avoid sodium overload, only use low-sodium or no-salt-added vegetable stock.
- Lime juice – The tart and refreshing lime juice complements the flavor of avocado and prevents it from browning.
- Cilantro – Cilantro has a mild, slightly sweet, and pungent flavor that adds more depth and dimension to the flavor of the soup. Use only the soft cilantro leaves and no stems as they can be somewhat hard.
- Salt – Salt enhances the flavor of the ingredients, but you really need a tiny amount.
- Garlic powder – Garlic is a superstar ingredient often used to flavor savory dishes. Garlic powder works better in this recipe than fresh garlic because it’s easier to blend with the other ingredients.
How to Make This Avocado Soup
The best part about this avocado soup recipe is that it only has two preparation steps:
- To prep the ingredients: peel the cucumber and slice it into chunks. Place the cucumber into a food processor or blender. Scoop out the avocado flesh and place it into the food processor as well. Add all the remaining ingredients – yogurt, vegetable broth, lime juice, cilantro, salt, and garlic powder.
- To make the soup: pulse a few times, then process until smooth. Scrape the sides with a rubber spatula if needed. This soup has a nicer mouthfeel if it’s very smooth. If desired, you can also push it through a mesh strainer (I don’t usually do that).
This soup tastes great as is, and you can also jazz it up and make it more filling by adding some toppings.
Here are a few ideas:
- leftover rotisserie chicken or cooked chicken breast;
- cooked fish filet;
- cooked shrimp;
- toasted pumpkin seeds;
- crushed red pepper flakes;
- chopped avocado;
- chopped cilantro,
- sliced radishes.
How to Store This Avocado Soup
This cold avocado soup can be stored in the fridge for up to 24 hours.
I find that after 24 hours, it starts to change the color and loses the flavor, so I try to eat within that time period.
I also prefer to store it in a glass jar instead of a container because in a jar the soup has less contact with oxygen, so it doesn’t oxidize that fast.
How to Prevent This Avocado Soup From Browning
To avoid browning due to oxidation, keep it in a glass jar with a tight lid and sprinkle the top of the soup with additional lime juice.
More Healthy Summer Recipes
- Easy Sauteed Zucchini
- Vegetarian Stuffed Tomatoes
- Caprese Quinoa Bowl
- Yogurt-Marinated Chicken Kebabs
- 1/2 English cucumber, peeled
- 2 small ripe avocados (or 1 large avocado)
- 1 cup plain 2% yogurt
- 1 cup low sodium vegetable broth
- 2 to 2 1/2 Tbsp lime juice
- 1 handful of cilantro
- 1/2 tsp salt or to taste
- 1/4 tsp garlic powder
- Chop the cucumber into chunks and place it into a food processor or blender. Scoop out the avocado flesh and place it into the food processor as well. Add all the remaining ingredients - yogurt, vegetable broth, lime juice, cilantro, salt, and garlic powder.
- Pulse a few times, then process until smooth. Scrape the sides with a rubber spatula if needed. This soup has a nicer mouthfeel if it's very smooth. If desired, you can also push it through a mesh strainer (I don't usually do that). Serve chilled.
- Store in the fridge in a glass jar with a tight lid for up to 24 hours (it will start turning brown if kept longer).
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Nutrition InformationYield 4 portions Serving Size 1/4 of recipe
Amount Per Serving Calories 144.8Total Fat 9.8gSaturated Fat 2.8gTrans Fat 0gUnsaturated Fat 7gCholesterol 8mgSodium 361.6mgCarbohydrates 12.1gFiber 5.1gSugar 6.6gProtein 4.6g
Nutrition facts provided on this website are an estimate and not guaranteed to be accurate. Please see a qualified health care provider for personalized diet advice and make sure that each of the ingredients is allowed in your diet.