We’ve all been there, one minute your avocados are perfectly ripe and the next, they’ve gone way too far! I always buy so many of them because I want some ripe now and some ripe for later. This recipe is for those times when you just miss the ripeness sweet spot.
This chilled creamy avocado soup is one of my favourite chilled summer soups. It’s creamy, zippy and has so many good-for-you ingredients. Of course, avocado is the main player but cucumbers, jalapeños and greek yogurt round out the flavor with a bit of zip. Tons of lime juice is a must as it brightens up all the other ingredients.
Now if you aren’t a big fan of cilantro, maybe this recipe isn’t for you? It really does pair so well with all the other ingredients. But, if you must, you can use flat leaf parsley or maybe a little bit of mint. This soup is definitely better served super cold, so consider chilling it for at least an hour before serving. It will also give all the flavors a chance to mingle and bloom.
PrintChilled Avocado Soup
Ingredients
1 large english cucumber, peeled and roughly chopped
2 ripe avocados
1 cup plain Greek Yogurt
1 jalapeño roughly chopped (remove seeds and pith for less heat)
2 green onions, chopped
¼ cup freshly squeezed lime juice
1 cup packed cilantro (stems and leaves)
½ teaspoon salt
½ teaspoon ground cumin
½ teaspoon ground coriander
1 ½ cups ice water (or more for desired consistency)
Cilantro and olive oil for garnish
Instructions
1. To a blender add the cucumber, avocados, Greek yogurt, jalapeno, green onions, lime juice, cilantro, salt, cumin and coriander and about 1 ½ cups of ice water. Blend on high until everything is smooth.
2. Depending on how you like the consistency of your chilled soup, you can add more ice water until it reaches your desired consistency.
3. Taste for seasoning and add more salt if needed.
4. Pour the soup into a container and cover. Chill for at least 1 hour up to 24 hours.
5. Serve cold with a little sprig of cilantro and drizzle of olive oil.
